Free Recipe Garden Patch Chicken-Vegetable Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Garden Patch Chicken-Vegetable Soup Recipe
4 ts Olive oil
4 Boneless skinless chicken
-breast halves; in bite-size
-pieces
3 c Green; red and/or yellow
-peppers, chopped
1 c Chopped onion
4 Cloves garlic; minced
2 cn Ready-to-serve low-sodium
-chicken broth; (10 1/2 oz.
-each)
15-1/4 oz Can whole kernel corn;
-drained
14-1/2 oz Can diced tomatoes;
-undrained
1 ts Dried thyme leaves
1/2 c Fresh parsley; chopped
Garden Patch Chicken-Vegetable Soup Preparation
Spray Dutch oven with nonstick cooking spray. Add 2 tsp. of the oil; place over Medium heat. Add chicken and cook 2-3 minutes or until no longer pink. Remove chicken from Dutch oven; set aside. Add remaining 2 tsps. oil to Dutch oven. Increase heat to Medium-High. Add bell peppers, onions and garlic; cook 4 minutes or until onions are tender, stirring frequently. Add broth, corn, tomatoes, thyme and chicken; mix gently. Bring to a boil. Reduce heat; cover and simmer for 18 minutes. Stir in parsley. Makes 5 (1 2/3 cup) servings. Per serving: 280 calories, 8 g fat, 60 mg cholesterol, 420 mg sodium, 25 g protein, 27 g carbohydrate, 4 g fiber Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr”99, p. 43 NOTES : This is a great main-dish soup for when schedules make several dinner seatings necessary. Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr”99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 5
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