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Source: Pam Oliphant |
Total Carbohydrates: 29 per serving Servings: 4 |
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Chicken Vegetable
Soup |
Prep Time: 1 hour 30 min |
1 cup chicken broth
1 cup shredded cabbage
1 cup chopped carrot
4 potatoes, cubed
1/2 onion, chopped
1 (15 ounce) can green beans
1/4 cup chopped green bell pepper
1 cup tomato juice
3 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon dried basil
1/2 teaspoon Italian-style seasoning
1 cup cooked and cubed chicken
salt and pepper to taste
1. In a large pot over high
heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green
beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style
seasoning.
2. Bring to a boil, reduce heat
to low and simmer for 1 hour, or until all vegetables are tender.
3. Add the chicken and
simmer for 15 more minutes. Season with salt and pepper to taste.