Souper Bowl Sunday

Nothing beats a warm bowl of soup on a cold winter day.

Chicken Chowder

This recipe serves: 6

Ingredients

1 slice uncooked bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 1/2 cups low-sodium chicken or vegetable broth
6 small red potatoes
1 pound boneless, skinless chicken breasts, cut into 1/2" pieces
2 cups reduced fat (2%) milk
1 red pepper, diced
1 teaspoon chopped, fresh dill

Cooking Instructions

1. Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes.
2. Dice the potatoes and add them to the soup pot with the chicken broth. Simmer until the potatoes are just tender, about 10 minutes. Add the milk, peppers, chicken and dill and cook until the chicken is just cooked through. Remove the thyme and bay leaf. Adjust the salt and pepper to taste.

Nutrition Facts

Serving Size 1 cup
Amount Per Serving
Calories 250
Protein 26 g
Total Carbohydrate 33 g
Dietary Fiber 4 g
Soluble Fiber 0 g
Insoluble Fiber 0 g
Sugar 8 g
Total Fat 3 g
Saturated Fat 2 g
Monounsaturated Fat 1