|
Chicken Pepper Pot Soup
Makes 6 servings
|
|
|
|
|
|
Ingredients
|
|
2
|
tablespoons vegetable oil
|
|
2
|
large celery stalks, diced
|
|
1
|
large green pepper, diced
|
|
1
|
medium onion, diced
|
|
3
|
medium all-purpose potatoes, peeled and diced
|
|
3
|
tablespoons flour
|
|
5
|
cups chicken broth
|
|
2
|
teaspoons Original TABASCO® brand Pepper Sauce
|
|
1/2
|
teaspoon dried thyme
|
|
1/4
|
teaspoon ground allspice
|
|
1/4
|
teaspoon salt
|
|
1/2
|
pound boneless, skinless chicken breast halves
|
|
1/4
|
cup fresh chopped parsley
|
|
|
|
|
|
|
|
|
|
Heat oil in 5-quart saucepan over medium heat. Add celery, green pepper and onion; cook about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally.
|
|
Stir flour into mixture; cook 1 minute. Add chicken broth, TABASCO® Sauce, thyme, allspice and salt. Heat to boiling over high heat; reduce heat to low. Cover and simmer 10 minutes.
|
|
Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley.
|
|
|
|
© McIlhenny Company (TABASCO® brand Pepper Sauce)
|
|
|
Nutrients per Serving
|
|
(1 bowl soup (1/6 of total recipe))
|
|
Calories
|
251
|
|
Calories from Fat
|
26 %
|
|
Total Fat
|
7 g
|
|
Saturated Fat
|
1 g
|
|
Cholesterol
|
23 mg
|
|
Carbohydrate
|
33 g
|
|
Fiber
|
4 g
|
|
Protein
|
13 g
|
|
Sodium
|
980 mg
|
|
|
|
Dietary exchanges
|
|
2 Starch
|
|
1 Meat
|
|
1 Fat
|
|
|
|
|
|
|
|
|
Click here for printable version