Post by marlaoh on Apr 2, 2004 11:04:19 GMT -6
Lowfat Chicken Veggie Soup
2 (14.5 ounce) cans chicken broth
1 cup baby carrots, halved
2 potatoes, peeled and cubed
0.5 (4.5 ounce) can mushrooms, drained
Directions
1. In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.
Serves 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Fat: 1.98
Carbs: 15.36
Protein: 3.55
Calories: 93.42
Alcohol: 0.00
2 (14.5 ounce) cans chicken broth
1 cup baby carrots, halved
2 potatoes, peeled and cubed
0.5 (4.5 ounce) can mushrooms, drained
Directions
1. In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.
Serves 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Fat: 1.98
Carbs: 15.36
Protein: 3.55
Calories: 93.42
Alcohol: 0.00