chicken soup with sundried tomatoes, eggplant and greens

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 180.5
  • Total Fat: 8.0 g
  • Cholesterol: 24.6 mg
  • Sodium: 690.1 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 13.5 g

View full nutritional breakdown of chicken soup with sundried tomatoes, eggplant and greens calories by ingredient
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from my pantry from my pantry
Number of Servings: 2


    Chicken Breast, no skin, 3 ounces
    *Snap peas, .50 cup
    Onions, raw, .25 cup, chopped
    Carrots, raw, 1 small (5-1/2" long)
    Celery, raw, .25 cup, diced
    Cilantro, raw, 1 tbsp
    *Better than Boullion Chicken Base, 1 tsp
    Sun Dried Tomatoes, 8 piece
    Eggplant, fresh, .50 cup, cubes
    Olive Oil, 1 tbsp
    balsamic vinegar, 1 tablespoon
    Beet greens, fresh 2 cup


Saute chicken cut up in small chunks in 1.5 tsp of olive oil. Remove chicken to plate and then add another 1.5 tsp of olive oil and cook onions, carrots, celery, sundried tomatoes and eggplant together in frying pan. Add 1 T of high quality balsamic vinegar. When veggies are al dente, add the beet greens and snap peas and a bit of water and let soften. Mix together. Put in 3 quart sauce pan along with chicken and 1 tsp of Better than bouillon chicken base. Add 2-3 cups of water and bring to almost a boil and then turn down. Serve after 5 minutes and enjoy! Makes about 2 large bowls of soup.

Number of Servings: 2

Recipe submitted by SparkPeople user BYHISSPIRIT.

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