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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

HEARTY CHICKEN SOUP Recipe

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This recipe for HEARTY CHICKEN SOUP is from McAuley Meal Train Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless, skinless chicken breasts, uncooked
1-1/2 cups onion
1-1/2 cups celery
1 tablespoon olive oil
1 cup fresh carrots
1 cup fresh green beans
3 tablespoons all-purpose white flour
1 teaspoon dried oregano
2 teaspoons dried basil
1/4 teaspoon nutmeg
1 teaspoon thyme
32 ounces reduced-sodium chicken broth
1/2 cup liquid nondairy creamer
2 cups frozen green peas
1/4 teaspoon black pepper
Directions:
Directions:
Dice onion and celery. Peel and slice carrots. Cut green beans into 2-inch pieces.

In a large skillet over medium heat, lightly brown chicken for 5 to 6 minutes. Remove from heat.

In a separate skillet, heat olive oil over medium heat and sauté onion and celery for 5 minutes.

Add chicken pieces, carrots, green beans, flour, oregano, basil, nutmeg and thyme. Mix well and cook for 3 minutes.

Transfer ingredients to a 4-quart pan. Add broth and nondairy creamer; bring to a boil.

Stir peas into soup and cook for 5 minutes.

Add pepper to taste before serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Nutrients per serving
• Calories 183
• Protein 17 g
• Carbohydrates 17 g
• Fat 5 g
• Cholesterol 37 mg
• Sodium 385 mg
• Potassium 369 mg
• Phosphorus 163 mg
• Calcium 60 mg
• Fiber 4.5 g
Helpful hints
• Reduced-sodium broth usually contains between 480 mg to 600 mg
sodium per cup.
• One medium onion yields 1/2-cup diced.
• Count one serving as 4 ounces liquid, if you are limiting fluids.
• Rice milk or almond milk can be used instead of nondairy creamer.
Compare labels and look for the lowest potassium and phosphorus
content.

 

 

 

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