Appetizers / Soups / Salads

chicken soup with sundried tomatoes, eggplant and greens is for Soup.

chicken soup with sundried tomatoes, eggplant and greens takes 20 minutes to prepare.

chicken soup with sundried tomatoes, eggplant and greens takes 60 minutes to cook.

chicken soup with sundried tomatoes, eggplant and greens makes 2 servings.

The ingredients for chicken soup with sundried tomatoes, eggplant and greens are:

Ingredients:
Chicken Breast, no skin, 3 ounces
*Snap peas, .50 cup
Onions, raw, .25 cup, chopped
Carrots, raw, 1 small (5-1/2" long)
Celery, raw, .25 cup, diced
Cilantro, raw, 1 tbsp
*Better than Boullion Chicken Base, 1 tsp
Sun Dried Tomatoes, 8 piece
Eggplant, fresh, .50 cup, cubes
Olive Oil, 1 tbsp
balsamic vinegar, 1 tablespoon
Beet greens, fresh 2 cup

Here is how you make chicken soup with sundried tomatoes, eggplant and greens:

Saute chicken cut up in small chunks in 1.5 tsp of olive oil. Remove chicken to plate and then add another 1.5 tsp of olive oil and cook onions, carrots, celery, sundried tomatoes and eggplant together in frying pan. Add 1 T of high quality balsamic vinegar. When veggies are al dente, add the beet greens and snap peas and a bit of water and let soften. Mix together. Put in 3 quart sauce pan along with chicken and 1 tsp of Better than bouillon chicken base. Add 2-3 cups of water and bring to almost a boil and then turn down. Serve after 5 minutes and enjoy! Makes about 2 large bowls of soup.Number of Servings: 2Recipe submitted by SparkPeople user BYHISSPIRIT.

The nutritional information for chicken soup with sundried tomatoes, eggplant and greens is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 180.5

• Total Fat: 8.0 g
• Cholesterol: 24.6 mg
• Sodium: 690.1 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 4.6 g
• Protein: 13.5 g