Chicken Pot Soup
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup1 1/3 cups skim milk 1 cup (5 ounces) diced cooked chicken breast1 teaspoon dried parsley flakes1 cup (one 8-ounce can) peas, rinsed and drained2 cups (one 16-ounce can) cut carrots, rinsed and drained
In a large saucepan, combine chicken soup, skim milk, chicken and parsley flakes. Stir in peas and carrots. Lower heat and simmer for 10 minutes or until mixture is heated though, stirring often.
HINT: If you don't have left overs, purchase a chunk of cooked chicken breast from your local deli.
Each serving equals:
HE: 1 1/4 Protein, 1 Vegetable, 1/2 Bread, 1/3 Skim Milk, 1/2 Slider, 5 Optional Calorie
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179 Calories, 3gm Fat, 17gm Protein, 21gm Carbohydrate, 401mg Sodium, 3gm Fiber
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DIABETIC: 1 Protein, 1 Vegetable, 1 Starch
"Heart Smart Healthy Exchanges Cookbook pg. 63"
Number of Servings: 4
Recipe submitted by SparkPeople user MAGNOLIAHONEY.
HINT: If you don't have left overs, purchase a chunk of cooked chicken breast from your local deli.
Each serving equals:
HE: 1 1/4 Protein, 1 Vegetable, 1/2 Bread, 1/3 Skim Milk, 1/2 Slider, 5 Optional Calorie
*************************************************************
179 Calories, 3gm Fat, 17gm Protein, 21gm Carbohydrate, 401mg Sodium, 3gm Fiber
*************************************************************
DIABETIC: 1 Protein, 1 Vegetable, 1 Starch
"Heart Smart Healthy Exchanges Cookbook pg. 63"
Number of Servings: 4
Recipe submitted by SparkPeople user MAGNOLIAHONEY.
Nutritional Info Amount Per Serving
- Calories: 174.3
- Total Fat: 2.4 g
- Cholesterol: 25.3 mg
- Sodium: 505.7 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 4.8 g
- Protein: 14.7 g
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