bkeck01
07-26-2010, 12:28 PM
Serve with shredded Parmesan cheese and whole wheat bread or rolls.
Makes 6 servings. 1 1/4cups per serving.
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
1 (14-ounce) can 33% less sodium chicken broth
2 cups peeled and diced potatoes
1 cup chopped celery
1⁄2 cup chopped onion
1⁄2 cup chopped carrot
1 teaspoon thyme
1⁄4 teaspoon ground black pepper
2 cups cooked and chopped chicken
1 (14 3⁄4-ounce) can cream style corn
Preparation
In a large saucepan, combine chicken broth, potatoes, celery, onion, carrot, thyme, and ground black pepper. Bring to a boil; reduce heat and simmer, covered, for 15 minutes or until vegetables are tender. Stir in chicken and corn. Cook until heated through.
Nutrition Information Per Serving:
Calories 220, Carbohydrate 29 g,
Dietary Fiber 3 g, Protein 18 g,
Total Fat 5 g, Saturated Fat 2 g,
Cholesterol 40 mg, Sodium 330 mg
Makes 6 servings. 1 1/4cups per serving.
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
1 (14-ounce) can 33% less sodium chicken broth
2 cups peeled and diced potatoes
1 cup chopped celery
1⁄2 cup chopped onion
1⁄2 cup chopped carrot
1 teaspoon thyme
1⁄4 teaspoon ground black pepper
2 cups cooked and chopped chicken
1 (14 3⁄4-ounce) can cream style corn
Preparation
In a large saucepan, combine chicken broth, potatoes, celery, onion, carrot, thyme, and ground black pepper. Bring to a boil; reduce heat and simmer, covered, for 15 minutes or until vegetables are tender. Stir in chicken and corn. Cook until heated through.
Nutrition Information Per Serving:
Calories 220, Carbohydrate 29 g,
Dietary Fiber 3 g, Protein 18 g,
Total Fat 5 g, Saturated Fat 2 g,
Cholesterol 40 mg, Sodium 330 mg