Chicken Club Soup
This is one of the soups we served the last week that JO's Kitchen Café was open. It was a hit then and I'm sure it will be a hit when you serve it in your own kitchen café.
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
1 1/3 cup fat free milk
1 full cup (6 oz) diced cooked chicken breast
1 cup frozen peas, thawed
1/4 cup Hormel Bacon Bits
1/4 cup (one 2 oz jar) diced pimiento, undrained
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
In a medium saucepan, combine chicken soup, fat free milk and chicken. Stir in peas and bacon bits. Add undrained pimiento, parsley flakes and black pepper. Mix well to combine. Cook over medium heat for 6 to 8 minutes or until mixture is heated through, stirring often.
Serves 4 (1 cup) - Each serving equals:
HE 1 1/2 Pr, 1/2 Br, 1/3 SM, 3/4 Sl, 10 OC
a96 Calories, 4 gm Fa, 22 gm Pr, 18 gm Ca, 550 mg So, 116 mg Cl, 1 gm Fi
Diabetic: 2 Mt, 1 1/2 St
HINTS: 1. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
2. Thaw peas by placing in a colander and rinsing under hot water for one minute.
Healthy Exchanges Newsletter - January 2001, pg 1