Chicken Soup Au Pistou from Healthy Diabetic Recipes

Chicken Soup Au Pistou Recipe

Recipe Ingredients:

Olive oil-flavored nonstick cooking spray, as needed
1/2 lb boneless skinless chicken breasts, cut 1/2" pieces
1 large onion, diced
3 cans chicken broth - (14 1/2 oz ea)
1 can whole tomatoes - (15 oz), undrained
1 can Great Northern beans - (14 oz), rinsed, drained
2 medium carrots, sliced
1 large potato, diced
1/4 tsp salt
1/4 tsp freshly-ground black pepper
1 cup frozen Italian green beans
1/4 cup prepared pesto
Grated Parmesan cheese. (optional)

Recipe Instructions:

Spray large saucepan with cooking spray; heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes.

Add chicken broth, tomatoes with juice, Great Northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Add green beans; cook about 5 minutes more or until vegetables are tender.

Ladle soup into bowls. Top each serving with 1 1/2 teaspoons pesto and sprinkle with Parmesan cheese, if desired.

This recipe yields about 12 cups or 8 servings.

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

Nutrition Facts: Calories 164; Calories from Fat 30%; Total Fat 6g; Protein 12g; Carbohydrates 18g; Cholesterol 19mg; Sodium 1064mg; Dietary Fiber 5g.

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: 8

“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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