This light, garden-fresh soup is double-quick to fix. Just bring it to a boil, remove it from the heat, and let it stand for a few minutes!
Recipe information
Yield
serves 4, 1 1/4 cups per serving
Ingredients
2 14.5-ounce cans fat-free, low-sodium chicken broth
1 1/2 cups diced skinless cooked chicken breast, cooked without salt
3 ounces fresh or frozen snow peas, thawed, halved diagonally
1/2 medium red bell pepper, thinly sliced lengthwise, then cut in 2-inch pieces
1/2 cup finely chopped green onions (green and white parts)
1/4 to 1/2 cup snipped fresh cilantro
1 tablespoon grated peeled gingerroot
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 medium lime, quartered
Preparation
Step 1
In a large saucepan, stir together the broth, chicken, snow peas, and bell pepper. Bring to a boil over high heat, about 4 minutes. Remove the saucepan from the heat.
Step 2
Stir in the remaining ingredients except the lime. Cover and let stand for 5 minutes to absorb flavors. Serve with the lime to squeeze over the soup.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 122
Step 5
Total Fat: 2.5g
Step 6
Saturated: 0.5g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.5g
Step 9
Monounsaturated: 1.0g
Step 10
Cholesterol: 45mg
Step 11
Sodium: 388mg
Step 12
Carbohydrates: 5g
Step 13
Fiber: 2g
Step 14
Sugars: 2g
Step 15
Protein: 19g
Step 16
Dietary Exchanges
Step 17
1 Vegetable
Step 18
2 1/2 Very Lean Meat
