Soup

Chicken Chickpea Soup with Spinach and Sundried Tomatoes is for Soup.

Chicken Chickpea Soup with Spinach and Sundried Tomatoes takes 10 minutes to prepare.

Chicken Chickpea Soup with Spinach and Sundried Tomatoes takes 15 minutes to cook.

Chicken Chickpea Soup with Spinach and Sundried Tomatoes makes 4 servings.

The ingredients for Chicken Chickpea Soup with Spinach and Sundried Tomatoes are:

4 cups low sodium, low fat chicken broth
8 oz skinless boneless chicken breast, cut into small peices or pulled.
1 can of chick peas
2 tbs diced shallots
2 cups frozen spinach
1 cup frozen sweet corn
1/4 cup sundried tomatoes (if packed in oil, drain and pat dry)
1/4 cup roasted red peppers
1 clove of garlic
1/2 teaspoon red pepper flakes (optional)

Here is how you make Chicken Chickpea Soup with Spinach and Sundried Tomatoes:

In a large pot add add all ingredients heat over medium heat until simmering. Cook approximately 15 minutes stirring occationally. Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user VANYELMOON.

The nutritional information for Chicken Chickpea Soup with Spinach and Sundried Tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 190.4

• Total Fat: 1.6 g
• Cholesterol: 32.9 mg
• Sodium: 833.8 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 5.7 g
• Protein: 22.4 g

The dietary needs meet for Chicken Chickpea Soup with Spinach and Sundried Tomatoes is Low Fat