Skillet Chicken Soup
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Skillet Chicken Soup." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/skillet-chicken-soup-recipe.htm> 20 August 2008.
Skillet Chicken Soup
Yield: Makes 4 servings
Ingredients:
3/4
pound boneless skinless chicken breasts or thighs, cut into 3/4-inch pieces
1
teaspoon paprika
1/2
teaspoon salt
1/4
teaspoon black pepper
2
teaspoons vegetable oil
1
large onion, chopped
1
red bell pepper, cut into 1/2-inch pieces
3
cloves garlic, minced
1
cup fat-free reduced-sodium chicken broth
1
can (19 ounces) cannellini beans or small white beans, rinsed and drained
3
cups sliced savoy or napa cabbage
1/2
cup fat-free herb-flavored croutons, slightly crushed
Preparation:
1.
Toss chicken with paprika, salt and black pepper in medium bowl until coated.
2.
Heat oil in large, deep nonstick skillet over medium-high heat until hot. Add chicken, onion, bell pepper and garlic. Cook until chicken is no longer pink, stirring frequently.
3.
Add broth and beans; bring to simmer. Cover and simmer 5 minutes or until chicken is cooked through. Stir in cabbage; cover and simmer 3 additional minutes or until cabbage is wilted. Ladle into 4 shallow bowls; top evenly with crushed croutons.
Nutritional Information:
| Serving Size: 1-1/4 cups soup with 2 tablespoons crushed croutons | |
| Fiber | 8 g |
| Carbohydrate | 30 g |
| Cholesterol | 52 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 16 % |
| Calories | 284 |
| Protein | 28 g |
| Sodium | 721 mg |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 1 |
| Meat | 3 |
This recipe appears in: Soups
