Low fat, Low cal DELICIOUS Chicken soup
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 162.0
- Total Fat: 2.6 g
- Cholesterol: 44.7 mg
- Sodium: 475.1 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.7 g
- Protein: 19.1 g
View full nutritional breakdown of Low fat, Low cal DELICIOUS Chicken soup calories by ingredient
Introduction
This is my version of an old favorite! Who doesn't LOVE chicken soup!!! This makes a HUGE pot so invite some friends or have lots of leftovers! This is my version of an old favorite! Who doesn't LOVE chicken soup!!! This makes a HUGE pot so invite some friends or have lots of leftovers!Number of Servings: 20
Ingredients
-
2 potatoes, chopped
2 celery stalks, chopped
2 cups cauliflower
2 cups broccoli
1 cup sliced mushrooms
2 cups long grain brown rice
2 cans 98% fat free Cream of Chicken soup
1 can 98% fat free Cream of Celery soup
approx. 3 pounds of boneless, skinless chicken breasts
1 small onion
3 slices of turkey bacon
shredded low/fat or non/fat cheddar cheese (optional)
Directions
*note* I use approx 3 pounds of chicken breasts ( you can USE just 1.5 pounds but I use more for the extra protein)
Place chicken in a large stock pot and cover chicken with water. Bring to a boil and then simmer until chicken is done. Remove chicken and let cool slightly while preparing the other ingredients.
Cook the turkey back until crisp and set aside.
Spray a sauce pan lightly with cooking spray and cook onions until tender. Set aside.
Bring the water back to a boil and add the rice and potatoes and let cook for about 5 minutes. Turn back down to simmer and add remaining ingredients. Let all ingredients simmer until veggies are tender and soup is hot.
You MAY add a little low/fat or non fat cheddar cheese.
1 serving is approx 2 cups. Makes approx 20 servings!
Number of Servings: 20
Recipe submitted by SparkPeople user BUSYMOM9501.
Place chicken in a large stock pot and cover chicken with water. Bring to a boil and then simmer until chicken is done. Remove chicken and let cool slightly while preparing the other ingredients.
Cook the turkey back until crisp and set aside.
Spray a sauce pan lightly with cooking spray and cook onions until tender. Set aside.
Bring the water back to a boil and add the rice and potatoes and let cook for about 5 minutes. Turn back down to simmer and add remaining ingredients. Let all ingredients simmer until veggies are tender and soup is hot.
You MAY add a little low/fat or non fat cheddar cheese.
1 serving is approx 2 cups. Makes approx 20 servings!
Number of Servings: 20
Recipe submitted by SparkPeople user BUSYMOM9501.