Skillet Chicken Soup

Recipe Ingredients

3/4 lb	340g / 11oz	Boneless skinless chicken - cut 3/4" pieces
		= (breast or thighs)
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 teaspoons	10ml	Vegetable oil
1 teaspoon	5ml	Onion - chopped (large)
1		Red bell pepper - cut 1/2" pieces
3		Garlic cloves - minced
1 cup	237ml	Canned fat-free reduced-sodium
		Chicken broth
1		Cannellini beans - (19 oz) - rinsed, drained
		= (or small white beans)
3 cups	711ml	Sliced savoy or napa cabbage
1/2 cup	15g / 0.5oz	Fat-free herb-flavored croutons - slightly crushed

Recipe Instructions

Toss chicken with paprika, salt and black pepper in medium bowl until coated.

Heat oil in large, deep nonstick skillet over medium-high heat until hot. Add chicken, onion, bell pepper and garlic. Cook until chicken is no longer pink, stirring frequently.

Add broth and beans; bring to simmer. Cover and simmer 5 minutes or until chicken is cooked through. Stir in cabbage; cover and simmer 3 additional minutes or until cabbage is wilted.

Ladle into shallow bowls; top with crushed croutons.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 3 Meat, 2 Vegetable.

Nutrition Facts: Calories 284; Calories from Fat 16%; Total Fat 5g; Saturated Fat 1g; Protein 28g; Carbohydrates 30g; Cholesterol 52mg; Sodium 721mg; Dietary Fiber 8g.

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

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