Chicken Pepper Pot Soup

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Celery stalks - diced (large)
1 tablespoon	15ml	Green pepper - diced (large)
1 tablespoon	15ml	Onion - diced (medium)
3 tablespoons	45ml	All-purpose potatoes - peeled, diced (medium)
3 tablespoons	45ml	Flour
5 cups	1185ml	Chicken broth
2 teaspoons	10ml	Tabasco brand pepper sauce
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Salt
1/2 lb	227g / 8oz	Boneless skinless chicken breast halves
1/4 cup	36g / 1.3oz	Fresh chopped parsley

Recipe Instructions

Heat oil in 5-quart saucepan over medium heat. Add celery, green pepper and onion; cook about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally.

Stir flour into mixture; cook 1 minute. Add chicken broth, Tabasco sauce, thyme, allspice and salt. Heat to boiling over high heat; reduce heat to low. Cover and simmer 10 minutes.

Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 1 Meat, 1 Fat.

Nutrition Facts: Calories 251; Calories from Fat 26%; Total Fat 7g; Saturated Fat 1g; Protein 13g; Carbohydrates 33g; Cholesterol 20mg; Sodium 980mg; Dietary Fiber 4g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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