Chicken Pepper Pot Soup from Healthy Diabetic Recipes

Chicken Pepper Pot Soup Recipe

Recipe Ingredients:

2 tbsp vegetable oil
2 large celery stalks, diced
1 large green pepper, diced
1 medium onion, diced
3 medium all-purpose potatoes, peeled, diced
3 tbsp flour
5 cups chicken broth
2 tsp Tabasco brand pepper sauce
1/2 tsp dried thyme
1/4 tsp ground allspice
1/4 tsp salt
1/2 lb boneless skinless chicken breast halves
1/4 cup fresh chopped parsley

Recipe Instructions:

Heat oil in 5-quart saucepan over medium heat. Add celery, green pepper and onion; cook about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally.

Stir flour into mixture; cook 1 minute. Add chicken broth, Tabasco sauce, thyme, allspice and salt. Heat to boiling over high heat; reduce heat to low. Cover and simmer 10 minutes.

Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 1 Meat, 1 Fat.

Nutrition Facts: Calories 251; Calories from Fat 26%; Total Fat 7g; Saturated Fat 1g; Protein 13g; Carbohydrates 33g; Cholesterol 20mg; Sodium 980mg; Dietary Fiber 4g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-07-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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