Mediterranean Chicken Soup - 11.9g Carbs, 2.5g Fiber, 3.1g Sugar
From: SPARK_RECIPES
This homemade soup is ready in 20 minutes but tastes like it cooked all day. We won't tell if you don't!
Tips:
Make the soup vegetarian by swapping the chicken for a can of rinsed and drained chickpeas.
Stirring a spoonful of hummus into the soup makes it rich and creamy.
Prep: 2 min
Cook: 15 min
Servings: 4
1 (11.8-oz) bag Mediterranean blend vegetables (frozen)
1 tsp olive oil
1/2 medium onion, chopped
1 tsp Italian herbs
12 oz cooked chicken breast, shredded or chopped
1 (14.5-oz can) no salt added tomatoes
2 cups homemade or no salt added chicken broth
1 Tbsp PLUS 1 tsp prepared pesto or hummus
Prepare the Mediterranean vegetables according to the package directions.
Meanwhile, place a large pot over medium heat. Add the oil and, once hot, add the onion and the herbs. Cook, stirring often, for five minutes.
Once the veggies are ready, add them to the pot and raise the heat to medium-high. Add the cooked chicken, tomatoes, and broth and cook for five minutes.
Ladle into bowls and top each serving with a teaspoon of pesto or hummus.
Servings: 4
Serving Size: about 2 cups
Nutrition per Serving: 196.3 Calories, 6g Total Fat, 1.3g Saturated Fat, 0.6g Polyunsaturated Fat, 1.4g Monounsaturated Fat, 54.4mg Cholesterol, 122.3mg Sodium, 452.4mg Potassium, 11.9g Total Carbs, 2.5g Dietary Fiber, 3.1g Sugars, 22.6g Protein
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