chicken and vegatable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2/3 cup chopped fresh asparagus1 diced chicken breast2/3 chopped fresh snap peas1/3 cup chopped fresh broccoli5 chopped fresh baby carrots1 tsp dried sagedash garlic powder (about 1/8 tsp)dash onion powder (about 1/8 tsp)tsp fresh cracked black pepper3 cups low sodium chicken broth1 tbsp parsley no calorie cooking spray for pan
Spray your pot with cooking spray (I use Pam). turn up to med-hi. Add diced chicken, garlic powder, onion powder and pepper. Allow to cook. In the meantime, begin to chop your veggies in small bits (carrots first), trying to keep them all roughly the same size. The broccoli will fray. Just be sure to scrape up all of the bits to toss in with the rest. Occasionally, look over at your chicken and stir. When it looks about half done (about 5-10 minutes) add in the carrots. When chicken is almost fully cooked and carrots are somewhat tender, add in the broccoli, asparagus, sage, and a cup of broth. Stir well, bring to a full boil, and allow to cook five minutes. Reduce to a low simmer. Add in parsley, peas, and the rest of the broth. Allow to simmer until the peas are tender and the broth has taken on the layers of flavor you want. This should be at least five or ten more minutes, but longer is fine. Enjoy.
Serving Size: makes about 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SDMARCOUX20.
Serving Size: makes about 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SDMARCOUX20.
Nutritional Info Amount Per Serving
- Calories: 65.3
- Total Fat: 0.6 g
- Cholesterol: 22.5 mg
- Sodium: 476.9 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.6 g
- Protein: 11.2 g
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