If you make extra chicken for supper, you or the kids can put this lunch soup together in just a few minutes, even first thing in the morning. Pop celery and carrot sticks into little containers or snack-size bags to take along, too.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2005
Ingredients
Method
In saucepan, bring stock and thyme to boil. Add stelline; reduce heat and simmer for 5 minutes. Add chicken and vegetables; cover and simmer until hot, about 5 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)
Nutritional facts <b>Per serving:</b> about
- Sodium 642 mg
- Protein 22 g
- Calories 228.0
- Total fat 4 g
- Cholesterol 48 mg
- Saturated fat 1 g
- Total carbohydrate 24 g
%RDI
- Iron 12.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 28.0
- Vitamin C 5.0
