Harvest Chicken Chowder

Recipe Ingredients

2 teaspoons	10ml	Olive oil
4		Onions - chopped
3		Garlic cloves - minced
1 lb	454g / 16oz	Boneless skinless chicken breasts - cubed
2 cups	474ml	Low-sodium chicken broth
2		Celery stalks - sliced
1		Carrot - sliced
1		Pumpkin puree - (15 oz)
1		Evaporated skim milk - (12 oz)
1/4 cup	23g / 0.8oz	Minced parsley
1 tablespoon	15ml	Minced fresh sage
		= (or 1/2 tspn dried sage)
1 teaspoon	5ml	Dried thyme leaves
		Freshly-ground black pepper - (optional)

Recipe Instructions

In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the chicken, broth, celery and carrot; bring to a boil. Reduce the heat and simmer, stirring as needed, until the chicken is cooked through and the vegetables are tender, about 10 minutes.

Add the pumpkin, milk, parsley, sage and thyme; return to a boil, stirring as needed. Serve, sprinkled with the pepper (if using).

This recipe yields 4 servings.

Per Serving: 317 Calories, 6 g Total Fat, 1 g Saturated Fat, 65 mg Cholesterol, 269 mg Sodium, 33 g Total Carbohydrate, 5 g Dietary Fiber, 36 g Protein, 376 mg Calcium.

Serving Provides: 2 Fruit/Vegetables, 4 Protein/Milk, 1 Fat.

Points Per Serving: 6.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

Rating

Average rating:

10 (4 votes)

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