Chicken Vegetable Soup
diabetic friendly, heart healthy, low carb, family friendly, comfort food, 300 calories or less
Servings Prep Time
4 20minutes
Cook Time
1hour
Servings Prep Time
4 20minutes
Cook Time
1hour
Ingredients
Instructions
  1. In a large stock pot, boil 8 cups of water, chop then add chicken breast, bay leaves, celery, onion, and garlic, salt, and serrano pepper
  2. Cover and cook for 30 minutes
  3. Then add the carrots, zucchini, tomatoes, and potatoes
  4. Cover and cook for 25-30 minutes until potatoes are softened
  5. Add lime juice and enjoy!
  6. Refrigerate for up to 1 week or freeze individual servings in Tupperware for up to 6 months!
Recipe Notes

Nutrition Facts:

Serves: 4
Calories: 270
Fat: 1g
Saturated fat: 0g
Sodium: 439mg
Potassium: 1,370mg
Carbohydrate: 34g
Fiber: 5g
Total sugars: 5g
Protein: 30g
Choices/Exchanges: 4 protein, 2 vegetables, 1 starch