Creamy Chicken and Vegetable Soup

A lower calorie version of cream soup with added flavors of bacon and cheese.

Serves 4

2 chicken breasts, cubed (about 3/4 pound or 1/3 kg)

4 strips bacon or ham, chopped

2 cups fresh or frozen green beans

1 red pepper, chopped

1/2 medium onion, minced

2 large carrots, chopped

2 medium baking potatoes, chopped

1 can of low sodium, low fat cream of chicken soup

1 cup 1% milk

1/2 cup mature red cheddar cheese or sharp cheddar cheese

1/2 tsp salt

1/4 tsp pepper

1/2 tsp provence seasoning (maybe not available in U.S. so substitute a sprinkle of rosemary, thyme, majoram, basil, and oregano)

Instructions: Throw it all in the crock pot on low for 6-8 hours and come home to a wonderful smelling kitchen and a nice warm supper!


Nutrition Facts per serving:

Calories: 344, Total Carbohydrates: 34 g, Dietary Fiber: 6 g, Total Fat: 11 g, Protein: 26 g

This soup is high fiber and high protein.

Comments: Don’t skip the bacon to lower calories, the bacon only adds about 40 calories per serving and it is definitely delicious.  Opt for nitrate free bacon if possible as it is a healthier option.  Add other vegetables to vary the flavors this might include zucchini, yellow squash, or other colors of bell peppers. Use a lower fat milk to keep the calories low.


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