Chicken Soup
This chicken soup recipe is a great way to use leftover cooked chicken or turkey. This dish is easy, delicious, and healthier than the typical chicken soup that comes in a can. Make your own chicken broth to use as a base.
Need an additional reason to try this recipe? You only need to use one pot to make it, so your dishes won’t pile up in the process.
Makes: 3 servings
NUTRITION INFORMATION:
Serving Size: 1 cup
Calories: 240
Total Fat: 6g
Saturated Fat: 1g
Protein: 19g
Sodium: 110mg
Carbohydrates: 29g
Added Sugar: 0g
Fiber: 7g
INGREDIENTS INCLUDE:
2 tsp vegetable oil
½ of a medium onion, chopped
3 large carrots, chopped
1 tsp thyme, ground
2 garlic cloves, minced
2 cups water, or no sodium chicken broth
1 can (15 oz) diced tomatoes, no sodium added, drained
1 cup chicken, cooked, skinned and cubed
1 cup whole wheat pasta, cooked (or brown rice)
1 cup kale, chopped, about one large leaf
INSTRUCTIONS:
- Heat oil in a medium sauce pan. Add onion and carrot. Saute until vegetables are tender, about 5-8 minutes.
- Add thyme and garlic. Saute for one more minute.
- Add water or broth, tomatoes, cooked pasta or rice, chicken and kale.
- Simmer for 5-10 minutes.
Source: Washington State University
Photo Source: cookingmatters.org
CLICK EACH IMAGE TO VIEW THE RECIPE
SNAP-Ed is funded by USDA’s Supplemental Nutrition Assistance Program or SNAP. This institution is an equal opportunity provider.
Copyright © 2020 SNAP-Ed NY