| Creamy Chicken Veggie Soup |
| Author | Post |
|---|
Hootmom
Member
|
Posted: 21 Feb 2007 10:28 pm |
|
Ingredients:
Total Calories: 705.0
Milk, Nonfat, Fat Free or Skim [Lucerne]
3/4 cup
67.5 calories
Seeds, Flaxseed, ground [Bob's Red Mill]
1 teaspoon
30.0 calories
Chicken Breast, boneless & skinless, frozen [Foster Farms]
1 breast fillet, 5.4 oz=152 g uncooked
140.0 calories
Rice, Brown, Minute [Kraft]
1/4 cup=118 ml dry (2/3 cup=158 ml prepared)
80.0 calories
chicken broth
1 14.5 oz can
62.5 calories
98% Fat Free Cream of Chicken Soup (Condensed Soups)
1 can
175.0 calories
kroger California Blend w/low fat cheese Broccoli, cauliflow
1 package (frozen)
150.0 calories
Defrost Chicken breast enough to dice up into bite size pieces. Combine raw chick and chicken broth and bring to boil. After cooking a couple minutes - add the minute brown rice. Reduce heat, cover and simmer for 5 minutes. Add the package of Kroger California blend veggies with low fat cheese (it wouldn't matter which type of veggies you used. Cook another 5 minutes after the frozen veggies are thawed. Add the skim milk and Fat free cream of chicken soup. Heat to boil. sprinkle with pepper and call it good.
Yield: 4 -1/2 cups ~157 calories; 12.06 protein; 4.06 Fat; 17.28 carbs; 1.66 fiber & 3460.5 sodium (ouch!) per cup
|
Current time is 05:56 pm | |
|
|
|
