| 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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