Seasoned Chicken Soup
Leftover broth with handy vegetables.
1/4 tsp rosemary
1/2 tsp ground thyme
14 g margarine
1 cup chopped or diced cooked chicken
2 cups chicken broth
1 cup green beans, frozen
2 cloves garlic
4 <span class="measurestring" title="medium (4-1/8" long)">medium</span> green onions
1 cup spinach
1/4 cup chopped red pepper
Melt margarine in medium sauce pan. Add green onions, red pepper and garlic and cook until tender, about 5 minutes.
Add chicken broth. Bring to boil.
Add green beans and cooked chicken. Return to boil, cover and reduce heat. Simmer for another 5-6 minutes.
Add spinach, seasonings and salt to your taste. Cook just until spinach is wilted and chicken is warm through.
You can substitute any leftover vegetables you might have in the fridge (except carrots or corn).
in 1 serving of Seasoned Chicken Soup.
, 20% carbs, 51% protein.
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