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Garden Chicken Soup
Date added: December 6, 2007
- Servings: 4 change
- Calories per serving: 221
- Prep time: 15
- Cook time: 20
Ingredients
- 1 cooking spray, 1/3 sec spray
- 12 ounce-weight chicken, skinless, boneless breast strips
- 3 cup broth, chicken, light, fat free, rducd sod, cnd
- 6 ounce-weight carrots, baby (about 12 carrots)
- 2 onions cut into thin wedges
- 2 garlic cloves minced
- 1 tbsp thyme, fresh or 1 tsp. dried, crushed
- 1 butternut squash halved lengthwise and sliced (about 2 cups)
- 2 cup chard, swiss, raw shredded
Recipe Method
1. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add chicken to hot pan, cook and stir about 3 minutes or until no longer pink.
2. Carefully add chicken broth, carrots, onions, garlic and dried thyme (if using) to pan. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Add squash and Swiss chard. Cover and simmer about 3 minutes or more just until vegetables are tender. Stir in fresh thyme (if using).
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 221 | 11% |
| Fat 4g | 6% |
| Cholesterol 50mg | 17% |
| Sodium 952mg | 40% |
| Carbohydrates 26g | 11% |
Comments and questions :: Garden Chicken Soup
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