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Garden Patch Chicken-Vegetable Soup
Zutaten für 5 Portionen	Menge anpassen
die Zutaten:
4 Teelöffel	olive oil
4	Boneless skinless chicken breast halves; in bite-size pieces
3 Tasse	Green; red and/or yellow peppers, chopped
1 Tasse	onion chopped
4	cloves garlic minced
2 Dose	Ready-to-serve low-sodium chicken broth; (10 1/2 oz. each)
15 1/4 x ca. 30 g	Can whole kernel corn; drained
14 1/2 x ca. 30 g	Can diced tomatoes; undrained
1 Teelöffel	thyme leaves dried
1/2 Tasse	parsley fresh, chopped
die Zubereitung:
Spray Dutch oven with nonstick cooking spray. Add 2 tsp. Of the oil; place over Medium heat. Add chicken and cook 2-3 minutes or until no longer pink. Remove chicken from Dutch oven; set aside. Add remaining 2 tsps. Oil to Dutch oven. Increase heat to Medium-High. Add bell peppers, onions and garlic; cook 4 minutes or until onions are tender, stirring frequently. Add broth, corn, tomatoes, thyme and chicken; mix gently. Bring to a boil. Reduce heat; cover and simmer for 18 minutes. Stir in parsley. Makes 5 (1 2/3 cup) servings. Per serving: 280 calories, 8 g fat, 60 mg cholesterol, 420 mg sodium, 25 g protein, 27 g carbohydrate, 4 g fiber Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 43 dinner seatings necessary.

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