Chicken Soup Base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (10.75 ounce) can Healthy Request (low sodium) cream of mushroom or chicken soup1 (14.5 ounce) can low-fat, low sodium chicken broth1/2 cup milk1 tablespoon vegetable oil200 grams chopped onion100 grams chopped celery100 grams diced carrots16 oz skinless, boneless chicken breast, shredded1 teaspoon celery seed2 small potatoes, diced1/2 tsp black pepper1 tsp herbs de provance
Dice onions, carrots, celery, and potato. Sautee in 1 Tbsp oil until softened, about 3-5 minutes.
Add celery seed, black pepper, and herbs de provance. Cook 1 minute.
Add milk and cream of chicken (or mushroom) soup, potatoes, and chicken stock. Bring to a simmer.
Add chicken. Cook until just cooked through, approximately 10 minutes. Remove chicken from soup, shred with fork, and return to soup.
Cook another 10 minutes, or until potatoes are cooked through.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WHOLENEWME79.
Add celery seed, black pepper, and herbs de provance. Cook 1 minute.
Add milk and cream of chicken (or mushroom) soup, potatoes, and chicken stock. Bring to a simmer.
Add chicken. Cook until just cooked through, approximately 10 minutes. Remove chicken from soup, shred with fork, and return to soup.
Cook another 10 minutes, or until potatoes are cooked through.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WHOLENEWME79.
Nutritional Info Amount Per Serving
- Calories: 323.4
- Total Fat: 9.5 g
- Cholesterol: 80.5 mg
- Sodium: 585.5 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 3.8 g
- Protein: 30.5 g
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