Wylie's IGA Recipes
https://wyliesmccoll.iga.com/Recipes/Detail/5073/
Chunky Chicken Vegetable Soup
A low carb recipe
Yield: 4 servings
Ingredients
| 1 | tablespoon | vegetable oil | |
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| 4 | ounces | boneless, skinless chicken breast, diced | |
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| 1/2 | green pepper, chopped | ||
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| 2 | green onions, sliced | ||
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| 1/4 | cup | celery, thinly sliced | |
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| 2 | cans | (14.5 oz.) chicken broth | |
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| 1 | cup | water | |
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| 2 | tablespoons | heavy cream | |
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| 1/2 | cup | carrots, sliced | |
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| 1 | tablespoon | parsley, finely chopped | |
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| 1/4 | teaspoon | dried thyme | |
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| 1/4 | teaspoon | pepper | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 309 | |
| Total Carbohydrates: | 4g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Heat oil in large saucepan over medium heat. Add chicken; cook, stirring frequently, until no longer pink.
Stir in bell pepper, onions and celery. Cook until vegetables are tender, about 7 minutes.
Add broth, water, cream, carrots, parsley, thyme and pepper. Simmer 10 minutes or until carrots are tender.
Please note that some ingredients and brands may not be available in every store.
Wylie's IGA Recipes
https://wyliesmccoll.iga.com/Recipes/Detail/5073/
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