Try this Chicken Vegetable Soup with Ginger and Lime recipe, or contribute your own.
Suggest a better description1. Coat a large nonstick saucepan with cooking spray. Add 1 teaspoon oil and heat over medium-high heat. Cook the chicken, turning once, for 4 minutes, or until no longer pink and the juices run clear. Remove to a plate. Season with 1/4 teaspoon pepper.
2. Heat the remaining 2 teaspoons of oil in the saucepan over medium-high heat. Cook the zucchini or squash, potato, celery and ginger, adding a scant amount of water if needed to prevent sticking, for 10 minutes, or until lightly browned. Add the broth and bring to a boil. Cover and reduce the heat to medium.
3. Cook for 15 minutes, or until the vegetables are tender. With a slotted spoon, transfer the vegetables to a blender or a food processor. Blend or process for 1 minute, or until chunky. Return the mixture to the pot. Add the chicken and cook for 5 minutes, or until heated through. Stir in the lime juice, salt and remaining 1/4 teaspoon pepper.
Per serving: 180 calories, 12 g protein, 25 g carbohydrates, 4 g total fat, 1 g saturated fat, 4 g fiber, 960 mg sodium
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 129 | ||
Calories from Fat: 39 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 32.9mg | 10 % | |
Sodium 80.7mg | 3 % | |
Potassium 350.4mg | 9 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 6.5g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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