Butternut Squash-Spinach-Chicken Soup

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Book Description

In her previous books, Sarah Schlesinger took the fat out of breakfasts, appetizers, soups, main courses, and desserts, with delicious results. Now, in 500 (Practically) Fat-Free One-Pot Recipes, she has streamlined the cooking process and delivered nutritious, affordable, mouth-watering meals with minimal cleanup. Not only do these recipes all meet the FDA definition of "low fat," with three grams of fat or less per serving, but they are also freezable, reheatable, easy-to-prepare meals for the...

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500 (Practically) Fat-Free One-Pot Recipes

Authors: SARAH SCHLESINGER

Date: December 1998

ISBN: 0375501142

Publisher: Villard

Hardcover

ORDER/INFO

Butternut Squash-Spinach-Chicken Soup
Recipe from: 500 (Practically) Fat-Free One-Pot Recipes
by SARAH SCHLESINGER
Cookbook Heaven at Recipelink.com

Preparation Time: 20 minutes
Cooking Time: 37 minutes
Yield: 6 servings

6 1/4 cups low-sodium vegetable broth
4 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeno pepper, seeded and minced
1 1/2 cups diced butternut squash
4 cups chopped fresh spinach
1 cup cooked or low-sodium canned chickpeas, rinsed and drained

Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.
Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
Stir in the spinach and chickpeas, and simmer for 5 more minutes.

Calories Per Serving: 195
Fat: 1 g
Cholesterol: 47 mg
Protein: 23 g
Carbohydrates: 25 g
Dietary Fiber: 5 g
Sodium: 47 mg

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