Chicken Pot Soup
Remember when a beloved United States president promised Americans "a chicken in every pot"? I bet he'd cast his vote for this truly creamy and chicken-y soup--and it'll win in a landslide at your house. (My son Tommy told me this soup was easy for a college boy to fix--and tasted like a chicken pot pie.)
Serves 4 (1 full cup)
1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup1 1/3 cups skim milk
1 cup (5 ounces) diced cooked chicken breast
1 teaspoon dried parsley flakes
1 cup (one 8-ounce can) peas, rinsed and drained
2 cups (one 16-ounce can) cut carrots, rinsed and drained
In a large saucepan, combine chicken soup, skim milk, chicken and parsley flakes. Stir in peas and carrots. Lower heat and simmer for 10 minutes or until mixture is heated though, stirring often.
HINT: If you don't have left overs, purchase a chunk of cooked chicken breast from your local deli.
Each serving equals:
HE: 1 1/4 Protein, 1 Vegetable, 1/2 Bread, 1/3 Skim Milk, 1/2 Slider, 5 Optional Calorie
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179 Calories, 3gm Fat, 17gm Protein, 21gm Carbohydrate,
401mg Sodium, 3gm Fiber
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DIABETIC: 1 Protein, 1 Vegetable, 1 Starch
"Heart Smart Healthy Exchanges Cookbook pg. 63"
I have made this soup often since I first reviewed it, and always love it. Even little kids and teenagers like it. One day I made it my little sisters in high school had a friend over, and she had at least 3 bowls, she liked it so much! That's saying a lot for a teenage cheerleader! haha
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