Easy & Healthy Chicken Soup Recipe - 6 Servings

Main Dish Chicken Soup

YIELD Makes 6 servings

INGREDIENTS

1 can (about 49-1/2 ounces) fat-free reduced-sodium chicken broth or 3 cans (about 14 ounces each) fat-free reduced-sodium chicken broth plus 6 ounces of water 1 cup grated carrots 1/2 cup sliced green onions 1/2 cup diced red bell pepper 1/2 cup frozen green peas 1 seedless cucumber 12 chicken tenders (about 1 pound) 1/2 teaspoon white pepper

PREPARATION:

1. Place broth in large 4-quart Dutch oven. Bring to a boil over high heat. Add carrots, green onions, bell pepper and peas. Return to a boil. Reduce heat; simmer 3 minutes.
2. Meanwhile, cut ends off cucumber and discard. Using vegetable peeler, start at top and make long, noodle-like strips of cucumber. Slice any remaining cucumber pieces thinly with knife. Add cucumber to Dutch oven; cook 2 minutes over low heat.
3. Add chicken tenders and white pepper; simmer 5 minutes or until chicken is cooked through.

Serving Suggestion Serve with a small mixed green salad or sliced tomatoes on a bed of lettuce and crusty French bread. This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: 1-3/4 cups Sodium 304 mg Protein 26 g Fiber 2 g Carbohydrate 7 g Cholesterol 68 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 15 % Calories 158 DIETARY EXCHANGE: Meat 2-1/2 Vegetable 1-1/2