CHICKEN- BROCCOLI SOUP
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½ cup finely chopped carrots
½ cup finely chopped onion
½ cup finely chopped celery
1 cup finely chopped broccoli stems
1 ½ tsp dried thyme
1 ½ tsp dried oregano
1 tsp dried basil
½ cup dry white wine
1 lb chicken breasts, cooked and cubed
4 cups chicken broth
15 oz can black beans, rinsed and drained
12 oz can evaporated skim milk
1 ½ cups broccoli florets
1 Tbs worcestershire sauce
1 tsp Tabasco sauce
1. Spray the bottom of a stockpot with nonstick spray. Add carrots, onion, celery and broccoli stems. Sauté over medium heat for 5 minutes. Stir in thyme, oregano, basil and wine. Simmer for 15 minutes or until liquid is reduced by half.
2. Add cubed chicken, broth and beans to the mixture in the stockpot. Cook over low heat for 3-5 minutes or until heated through. Stir in evaporated milk and broccoli florets. Cook for 5 minutes, stirring constantly to prevent the soup from boiling. Stir in worcestershire sauce and Tabasco and cook for 2 minutes.
3. Serve immediately.
Servings: 6
Nutritional Information
Per Serving
Calories 260
Calories from Fat 23
Total Fat 2.5g
Saturated Fat .75g
Cholesterol 46.5mg
Sodium 958g
Potassium 982mg
Carbohydrates 25g
Dietary Fiber 6g
Sugar 8.5g
Net Carbs 19g
Protein 31g
WW POINTS: 6
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