Chicken with Vegetables and Beans Soup- Low Fat
What could be better?
Fennel has a faint licorice taste. Use celery if you don't care for fennel. The spices used help make up for the lack of salt in this recipe. Alter amounts of the spices to your taste.
You can add another can of low fat, low sodium broth if you prefer more broth. This will affect the nuitrition information, however.
2 1/2 csliced carrots
1 can(s)(15 ounce) garbanzo beans or kidney beans, rinsed and drained
1 mediumfennel bulb, trimmed and cut into 1/4-inch slices, or 1 1/2 cups sliced celery
1 largeonion, chopped
1 lbskinless, boneless chicken breast halves
1 tspdried marjoram, crushed
1 tspdried thyme, crushed
1/4 tspfreshly ground black pepper
1 can(s)(14 ounces) reduced-sodium chicken broth
1 cfresh spinach, chopped
How to Make Chicken with Vegetables and Beans Soup- Low Fat
- In a 5- or 6-quart slow cooker combine carrots, beans, fennel or celery, and onion. Top with chicken pieces. Sprinkle with dried marjoram and thyme (if using), and pepper. Pour the broth and water over all.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Remove the chicken with a slotted spoon; cool slightly. Cut chicken into bite-size pieces. Return to cooker. Stir in the spinach. Let stand for 5 minutes before serving.
- Nutrition information
Calories 216, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 44 mg, Sodium 481 mg, Carbohydrate 27 g, Total Sugar 6 g, Fiber 6 g, Protein 23 g. Daily Values: Vitamin C 25%, Calcium 8%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet