Lunch

diabetic chicken soup is for Lunch.

diabetic chicken soup takes 30 minutes to prepare.

diabetic chicken soup takes 240 minutes to cook.

diabetic chicken soup makes 10 servings.

The ingredients for diabetic chicken soup are:

Cabbage, fresh, 3 cup, chopped
Parsnips, 1.5 cup slices
Carrots, cooked, 2 carrot (remove)
Celery, cooked, 4 stalks (remove)
Onions, raw, 1 cup, chopped (remove)
*Beans - Cannellini (White Kidney) - Bush's Best, 1.5 cup (remove)
Chicken Breast (cooked), no skin, 20 ounces (remove)
I could not find boiled and deboned/deskinned chicken, so estimated the best I could.

Here is how you make diabetic chicken soup:

Boil one chicken in soup pot, covering chicken and adding 1 onion and 4 stalks celery.Cook on lower heat until chicken is tender. Turn off heat, cool, debone chicken and return to pot.Add 1 can cannellini beans, 2 chopped carrots, 2 chopped parsnips and 1/2 head of cabbage. Salt and pepper to taste.Serving Size: makes a soup pot of coup (who measures?!)Number of Servings: 10Recipe submitted by SparkPeople user FLUFFY22801.

The nutritional information for diabetic chicken soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 136.3

• Total Fat: 2.2 g
• Cholesterol: 44.0 mg
• Sodium: 149.5 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 4.1 g
• Protein: 16.3 g

The dietary needs meet for diabetic chicken soup is Low Carb