| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | Low fat, Soups/stews, Weight watc | 6 | Servings |
INGREDIENTS
| 1 | c | Chopped Onion |
| 1 | c | Chopped Celery |
| 2 | Cloves Garlic; Minced | |
| 7 | c | Nonfat Veg Chicken Broth; Low Sod, Note 1 |
| 1 | c | Mashed Potato Flakes; Uncooked |
| 1 | c | Shredded Skinless; Boneless Chicken Breast, Cooked |
| 1/3 | c | Reduced Fat Smooth Peanut Butter |
| 1/2 | ts | Salt |
| 1/4 | ts | Crushed Red Pepper |
| 1/2 | c | Evaporated Skim Milk |
| 1/4 | c | Sliced Green Onions |
INSTRUCTIONS
Note 1: Original recipe used nonfat chicken broth Coat a Dutch oven with cooking spray; place over med-high heat until hot. Add onion, celery, and garlic; saute 3 min. Add broth and next 5 ingredients; stir well. Cover; reduce heat. Simmer 25 min. Remove from heat; stir in milk. Ladle soup into bowls; sprinkle with green onions. Yield: 6 servings Serving Size: 1 1/2 C soup and 2 tsp green onions Points: 5 Exchanges: 1 Med-Fat Meat, 1 1/2 Very Lean Meat, 1 1/2 Starch NOTES : Cal 204.4 Total Fat 6.1g Sat Fat 4.2g Carb 18g Fib 2.9g Pro 37g Sod 636 mg CFF 20.1% Recipe by: Weight Watcher's, Jan/Feb 1998 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 01, 1998, converted by MM_Buster v2.0l.
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