Directions:
- Cut chicken breasts into 1 pieces.
- In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender.
- Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes.
- Directions for freezing and thawing:.
- Cool soup in refrigerator or ice water bath.
- Pour soup into rigid containers; seal, label, and freeze.
- To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly.
- To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot.
- Transfer to saucepan and heat until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.32 Kcal (998 kJ) | ||
| Calories from fat | 96.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.68g | 16% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 1028.38mg | 43% | |
| Potassium | 661.19mg | 14% | |
| Total Carbs | 9.07g | 3% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 25.79g | 52% | |
| Vitamin C | 32mg | 53% | |
| Iron | 0.5mg | 3% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.07 Kcal (285 kJ) | ||
| Calories from fat | 27.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 16% | |
|---|---|---|---|
| Cholesterol | 19.88mg | 23% | |
| Sodium | 293.73mg | 43% | |
| Potassium | 188.85mg | 14% | |
| Total Carbs | 2.59g | 3% | |
| Sugars | 0.62g | 9% | |
| Dietary Fiber | 0.58g | 8% | |
| Protein | 7.37g | 52% | |
| Vitamin C | 9.2mg | 53% | |
| Iron | 0.1mg | 3% | |
| Calcium | 9.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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