Cabbage and Chicken Soup - Shari
I got this from the ADA Cookbooks - American Diabetes Association. I made it on 3/29/2012.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
diabetic
low carb
low fat
vegetables
soup
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 4 cups water
- 1/2 teaspoon thyme
- 1 ea bay leaf
- 1/4 teaspoon caraway seeds
- 3 cups chicken broth fat-free, low sodium
- 2 cups tomatoes
- 1/2 stalk celery
- 4 ea green onion
- 1 ea potato
- 3 cups cabbage
- 1 cup chicken cooked, shredded or cubed
- Carbohydrate 12.922942864816 g
- Cholesterol 21 mg
- Fat 9.532212109375 g
- Fiber 1.58184480573788 g
- Protein 24.8701296614686 g
- Saturated Fat 2.70035828125 g
- Serving Size 1 1 Serving (730g)
- Sodium 2961.84341406553 mg
- Sugar 11.3410980590781 g
- Trans Fat 0.929237445312499 g
- Calories 246 calories
Preparation: 1. In a large stock pot, combine the water, broth, diced tomatoes, diced celery, diced onion, diced potatoe, bay leaf, salt, thyme, and caraway seeds. 2. Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon juice, and sugar. Remove the bay leaf and serve.
