Chicken Curry Tomato Vegetable Soup
- Number of Servings: 10
Ingredients
10 oz baby carrots sliced1/2 large onion chopped 2 cans Swanson Chicken Broth 99% Fat Free 1 can Muir Glen Fire Roasted Diced Tomato 2 boneless, skinless chicken breasts diced in small chunks1 green pepper diced1 can water1 tbsp Curry powder 1 tbsp penzeys garlic salt or to taste 2 cup ranbow chard chopped2 tbsp Extra Virgin Olive Oil
Start by cooking onions and sliced carrots with olive oil until carrots are tender and onions start to brown. Add chicken and cook until pieces are slightly brown add green peppers continue to cook for a few minutes.
Once green peppers are tender add broth, tomatos, water, and seasonings. Stir until blended.
Bring to a low boil and reduce heat to a simmer. Add Chard and season to taste. Allow chard to wilt and serve.
Serving Size: this recipe makes at least 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user STRACA.
Once green peppers are tender add broth, tomatos, water, and seasonings. Stir until blended.
Bring to a low boil and reduce heat to a simmer. Add Chard and season to taste. Allow chard to wilt and serve.
Serving Size: this recipe makes at least 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user STRACA.
Nutritional Info Amount Per Serving
- Calories: 122.2
- Total Fat: 4.2 g
- Cholesterol: 31.3 mg
- Sodium: 582.4 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.3 g
- Protein: 12.7 g
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