Basil Chicken Soup - 19g Carbs
From: The Diabetic Newsletter
Prep Time: 15 Minutes
Servings: 4
1 Tbsp butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 Tbsp all-purpose flour
3 1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light Jarlsberg cheese
1. In a 2 to 3 quart pan, combine butter, onion, and garlic.
Stir occasionally over medium heat until onion is limp and
slightly tinged with brown, about 10 minutes. Stir in flour
to coat onion. Gradually stir in broth, and bring to a boil
on high heat.
2. Add potato; cover and simmer over low heat until potato is
tender when pierced, 15 to 20 minutes. Add chicken; cover and
simmer just until chicken is hot, 1 to 2 minutes. Stir in basil.
Ladle into bowl and offer cheese to add to taste.
Servings: 4
Nutrition per Serving:
237 Calories, 5.1g Fat, 19g Protein, 168mg Sodium, 19g Carbs
Exchanges: 1 Starch, 2 1/2 Low-Fat Meat
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