Rubber Chicken Soup

By Tonya_Speed

NUTRITION per serving: 117 Calories; 2g Fat; 10g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 106mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 2 1/2 Vegetable. Points: 2

Ingredients

• 1 small onion, chopped
• 1 tablespoon butter (with a splash of olive oil)
• 1 pound of veggies, chopped
• 2 quarts homemade chicken stock
• 1 (14.5-oz.) can diced tomatoes, un-drained
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• Salt and pepper, to taste
• Any leftover chicken, chopped

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a soup pot with a tight-fitting lid, sauté the onion in the butter (with a splash of oil so it won't burn) over medium heat till onion is almost translucent. Add remaining veggies and diced tomatoes; cook for 1 to 2 minutes. Add chicken stock and seasonings. Bring to a boil then reduce heat, cover and simmer till veggies are tender. Add leftover chicken (if any) and heat through.

SERVING SUGGESTION: Serve a big spinach salad on the side; add some whole grain rolls and butter.