Gluten free and low fat Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 chicken breasts2 tbsp olive oil1/2 c diced onions1 clove diced garlic10 cups organic low sodium chicken broth, I use the Organic Better Than Bouillon concentrate1 c diced carrots1 c diced celery2-3 potatoes diced1/2 c frozen green beans2 tbsp potato starch (as a thickener) in cold waterHimalayan Salt to tastePepper to taste
Heat olive oil in soup pan.
Saute onions, garlic and diced chicken breast, until onions are slightly caramelized. (this adds a depth of flavour).
Add chicken broth.
Dice up carrots, celery, green beans, potatoes then add to soup once it's boiled.
Let simmer for at least an hour. Add salt and pepper to taste.
Mix potato starch and cold water to a container with a lid...mix well, then add to boiling soup to thicken.
Makes 10 - 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user NDELACOURT.
Saute onions, garlic and diced chicken breast, until onions are slightly caramelized. (this adds a depth of flavour).
Add chicken broth.
Dice up carrots, celery, green beans, potatoes then add to soup once it's boiled.
Let simmer for at least an hour. Add salt and pepper to taste.
Mix potato starch and cold water to a container with a lid...mix well, then add to boiling soup to thicken.
Makes 10 - 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user NDELACOURT.
Nutritional Info Amount Per Serving
- Calories: 110.4
- Total Fat: 3.6 g
- Cholesterol: 18.1 mg
- Sodium: 997.7 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.0 g
- Protein: 7.7 g
Member Reviews