Chicken Chickpea Soup with Spinach and Sundried Tomatoes

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
4 cups low sodium, low fat chicken broth8 oz skinless boneless chicken breast, cut into small peices or pulled. 1 can of chick peas2 tbs diced shallots2 cups frozen spinach1 cup frozen sweet corn1/4 cup sundried tomatoes (if packed in oil, drain and pat dry)1/4 cup roasted red peppers1 clove of garlic1/2 teaspoon red pepper flakes (optional)
Directions
In a large pot add add all ingredients heat over medium heat until simmering. Cook approximately 15 minutes stirring occationally. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user VANYELMOON.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 190.4
  • Total Fat: 1.6 g
  • Cholesterol: 32.9 mg
  • Sodium: 833.8 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 5.7 g
  • Protein: 22.4 g

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