Chicken Vegetable Soup: Great!
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Ingredients
- 2 cups potato (small cubes)
- 1/2 cup carrot (diced)
- 1/2 cup celery (diced)
- 4 cloves garlic (minced)
- 1 cup onion (minced)
- 1 14 oz can garbanzo beans
- 1 28 oz can whole tomato (cut up, drain juice)
- 1/2 tspn dried thyme
- 3 cups reduced fat, low sodium chicken broth
- 3 cups water
- 1-1/2 Tbspn chicken bullion
- 2 strips bacon (julienne)
- 1 Tbspn olive oil
- 2 cups roasted chicken (shredded)
- 1 cup pasta (small for soup-uncooked)
Directions
- Put oil into dutch oven, add bacon and render down, add onions and garlic until softened.
- Add potatos, carrots, celery and dried thyme stirring often appx 4 mins.
- Add broth, water and bullion, bring to a boil then simmer, add shredded chicken, add tomatoes and beans.
- Cook pasta and add to soup
I don’t see any food exchange or points listed
Hi, tmesser. This recipe was submitted by a fellow Clubmember, so it has not yet been analyzed. If you would like to use it, I suggest you generate a menu with a similar food selected (for example, “Chicken Soup for the Gods”) and just make the swap at mealtime.
how do I use soup for my daily lunch diet
Hi, smartin 174. When selecting foods for your menu in the Personal Menu Planner application, select a soup for lunch that is most similar to the soup you want. Then make the swap when it comes time to prepare the meal. For this particular soup here, I suggest to select “Chicken Soup for the Gods” in your menu planner, then prepare this recipe instead.