Easy Skillet Chicken Soup Recipe - Quick & Flavorful

Skillet Chicken Soup

YIELD Makes 4 servings

INGREDIENTS

3/4 pound boneless skinless chicken breasts or thighs, cut into 3/4-inch pieces 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons vegetable oil 1 large onion, chopped 1 red bell pepper, cut into 1/2-inch pieces 3 cloves garlic, minced 1 cup fat-free reduced-sodium chicken broth 1 can (19 ounces) cannellini beans or small white beans, rinsed and drained 3 cups sliced savoy or napa cabbage 1/2 cup fat-free herb-flavored croutons, slightly crushed

PREPARATION:

1. Toss chicken with paprika, salt and black pepper in medium bowl until coated.
2. Heat oil in large, deep nonstick skillet over medium-high heat until hot. Add chicken, onion, bell pepper and garlic. Cook until chicken is no longer pink, stirring frequently.
3. Add broth and beans; bring to simmer. Cover and simmer 5 minutes or until chicken is cooked through. Stir in cabbage; cover and simmer 3 additional minutes or until cabbage is wilted. Ladle into 4 shallow bowls; top evenly with crushed croutons.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: 1-1/4 cups soup with 2 tablespoons crushed croutons Fiber 8 g Carbohydrate 30 g Cholesterol 52 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 16 % Calories 284 Protein 28 g Sodium 721 mg DIETARY EXCHANGE: Vegetable 2 Starch 1 Meat 3