Chicken Chickpea Soup with Spinach and Sundried Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
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)
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.
Number of Servings: 4
Recipe submitted by SparkPeople user VANYELMOON.
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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