Chicken Soup with Tomatoes and Beans
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 112.2
- Total Fat: 2.8 g
- Cholesterol: 18.9 mg
- Sodium: 542.9 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.6 g
- Protein: 9.3 g
View full nutritional breakdown of Chicken Soup with Tomatoes and Beans calories by ingredient
Introduction
Easy to make healthy homemade soup with non-fancy ingredients and leftover chicken. Easy to make healthy homemade soup with non-fancy ingredients and leftover chicken.Number of Servings: 8
Ingredients
-
* Chicken, cooked, skin and bones removed, 6-8oz
* Olive Oil, 1 tbsp
* Garlic, 1 clove, chopped
* Carrots, raw, 1/2 medium (2oz), chopped
* Celery, raw, 1 large stalk, chopped
* Onions, raw, 1/4 large, chopped
* Bay Leaf, 2 whole
* Parsley, dried, 1/2 tsp
* Pepper, black, ground, 1/2 tsp
* Thyme, dried, 1/2 tsp
* Basil, dried, 1/2 tsp
* Diced Tomatoes, 1 can, 15oz, drained
* White Beans, 1 can, 15oz, drained and rinsed
* Swanson Chicken Broth 99% Fat Free, 2 cups (1 15oz-can)
* Water, 1 cup
** Chopped fresh parsley or Green onions for garnish (optional)
Directions
Makes 8 1-cup servings.
1. Cut cooked chicken meat into bite-sizes. Chop garlic, onion, parsley and carrot.
2. Open canned vegetables and broth. Drain the tomatoes. Drain and rinse the beans.
3. Heat olive oil in a pot, reduce the heat to medium-high and cook chopped vegetables till tender, 5-7 minutes.
4. Add dried herbs and ground pepper to the vegetables, mix well. Add tomatoes, chicken, beans, chicken broth and water into the pot. Mix very easy.
5. Cook the soup at very low heat partly covered for 10-15 minutes.
6. Serve right away, garnished with chopped parsley or green onions.
Number of Servings: 8
Recipe submitted by SparkPeople user IRONORCHID.
1. Cut cooked chicken meat into bite-sizes. Chop garlic, onion, parsley and carrot.
2. Open canned vegetables and broth. Drain the tomatoes. Drain and rinse the beans.
3. Heat olive oil in a pot, reduce the heat to medium-high and cook chopped vegetables till tender, 5-7 minutes.
4. Add dried herbs and ground pepper to the vegetables, mix well. Add tomatoes, chicken, beans, chicken broth and water into the pot. Mix very easy.
5. Cook the soup at very low heat partly covered for 10-15 minutes.
6. Serve right away, garnished with chopped parsley or green onions.
Number of Servings: 8
Recipe submitted by SparkPeople user IRONORCHID.
