Difference between revisions of "Chicken, Fennel and Mushroom Soup"

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m (Directions: clean up, replaced: red pepper → red pepper)
 
m (Text replace - "Directions" to "Procedures")
 
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* 2 teaspoons [[chicken soup base]]
 
* 2 teaspoons [[chicken soup base]]
  
== Directions ==
+
== Procedures ==
 
# Heat [[oil]] and [[butter]] in a saucepan over medium-high heat.
 
# Heat [[oil]] and [[butter]] in a saucepan over medium-high heat.
 
# Brown [[chicken]] on both sides then reduce heat to medium.
 
# Brown [[chicken]] on both sides then reduce heat to medium.
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* Calories 221 | Fat 9.5 g | Carbs 13.4 g | Sodium 769 Mg | Fiber 2.9g
 
* Calories 221 | Fat 9.5 g | Carbs 13.4 g | Sodium 769 Mg | Fiber 2.9g
  
__NOTOC__
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==References==
[[Category:Healthy Recipes for Diabetic Friends]]
+
<references/>
[[Category:Chicken soup Recipes]]
+
[[Category:Diabetic-Friendly Recipes]]
 +
[[Category:Soup Recipes]]
 +
[[Category:Poultry Recipes]]
 
[[Category:Buttermilk Recipes]]
 
[[Category:Buttermilk Recipes]]
 
[[Category:Chicken breast Recipes]]
 
[[Category:Chicken breast Recipes]]

Latest revision as of 11:45, 15 July 2012

Description

Contributed by Healthy Recipes for diabetic Friends Y-Group

  • Makes 2 Servings

Ingredients

Procedures

  1. Heat oil and butter in a saucepan over medium-high heat.
  2. Brown chicken on both sides then reduce heat to medium.
  3. Add lemon pepper, fennel and cream sherry.
  4. Simmer until chicken is cooked through but not dry.
  5. When chicken is cooked, remove it from the pan and set aside to cool.
  6. While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water and chicken soup base; stir.
  7. Tear chicken into bite sized pieces and return them to the soup.
  8. Heat until warmed through but do not boil, mushrooms and peppers should still be firm.

Nutritional information

  • Calories 221 | Fat 9.5 g | Carbs 13.4 g | Sodium 769 Mg | Fiber 2.9g

References