With this recipe, creamed soup is not only okay, but delicious! White rice, chicken broth and breasts with vegetables, herbs and evaporated skim milk to make it creamy.
1 pound of boneless skinless chicken breasts, cubed
1 can (14-1/2 ounce) diced tomatoes, undrained
2 potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper chopped
2 4-oz. cans mushroom pieces, drained
2 low sodium chicken bouillon cubes
1 packet artificial sweetener
1 teaspoon chili powder
1/4 teaspoon black pepper
1 tablespoon cornstarch
2 cups cold water
In a 5-quart crockpot, combine the first 12 ingredients.
In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to 10 hours or until vegetables are tender.
Serving Size: 1/2 cup
Calories: 123; Fat: 1g; Saturated Fat: 2g; Cholesterol: 25mg; Carbohydrates: 16g; Protein: 11g; Sodium: 209mg; Fiber: 3g
Diabetic Exchange: 2 vegetables, 1 very lean meat, 1/2 starch