Lunch

Chicken Veggie soup with a creamy texture is for Lunch.

Chicken Veggie soup with a creamy texture takes 10 minutes to prepare.

Chicken Veggie soup with a creamy texture takes 17 minutes to cook.

Chicken Veggie soup with a creamy texture makes 1 servings.

The ingredients for Chicken Veggie soup with a creamy texture are:

Please note that all ingredients should be chopped into small bits before measuring them:

0.5 chicken breast (cut into very small bits)
0.25 cup carrots
0.25 cup onions
0.25 cup zucchini
0.25 cup potatoes
0.25 cup peas
0.25 cup corn
0.5 cup milk, non fat
1 teaspoon cardamom powder
1 teaspoon low sodium salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon nutmeg
1 teaspoon olive oil
1.5 chicken broth
2 tablespoons chopped fresh parsley

Here is how you make Chicken Veggie soup with a creamy texture:

As instructed: chop everything into small bitsMarinate chicken and veggies with half a teaspoon of all the spices and herbs (excluding parsely)In a skillet or pot (with lid) add the olive oil until slightly warm then put the chicken and move till golden for a couple of minutesThen add your marinated vegetables and stir on medium flame for another 5 minutes while adding the rest of the spices remainder (excluding parsely)Add the brothBring to a boil, lower flame and then cover for another 5 minutes.Add the milk and wait another 5 minutes on low flame.Add parsely and stir while fire is off and serve with a nice crunchy slice of whole grain bread or baked wheat croutonsNumber of Servings: 1Recipe submitted by SparkPeople user YARANIMER.

The nutritional information for Chicken Veggie soup with a creamy texture is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 389.6

• Total Fat: 8.7 g
• Cholesterol: 78.4 mg
• Sodium: 1,621.4 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 8.0 g
• Protein: 39.2 g

The dietary needs meet for Chicken Veggie soup with a creamy texture is Low Fat