How to make ChickenArtichoke Soup
Prep
time: 10 minutes | Cook time: 10 minutes | Serves 4
1 (14-ounce / 397-g) can artichoke hearts in
brine, drained well
2 ounces (57 g) soft or silken tofu
3 tablespoons grated Parmesan cheese
1½ tablespoons fresh lemon juice
¾ teaspoon dried tarragon
2 teaspoons grated lemon zest
2 garlic cloves, minced
¼ teaspoon ground nutmeg
¼ teaspoon chili powder
2 cups fat-free, low-sodium chicken broth
½ pound (227 g) cooked skinless, boneless chicken breast, cubed
2 ounces (57 g) soft or silken tofu
3 tablespoons grated Parmesan cheese
1½ tablespoons fresh lemon juice
¾ teaspoon dried tarragon
2 teaspoons grated lemon zest
2 garlic cloves, minced
¼ teaspoon ground nutmeg
¼ teaspoon chili powder
2 cups fat-free, low-sodium chicken broth
½ pound (227 g) cooked skinless, boneless chicken breast, cubed
1. Purée artichoke hearts in food processor until
chunky.
2. Add all remaining ingredients and purée until smooth.
3.
Pour into large pot, cover, and simmer over low heat for 10 minutes.
Per
Serving
calories: 164 ; fat: 4g ;protein: 21g;carbs: 14g ; fiber: 6g ; sugar: 1g; sodium: 229mg
calories: 164 ; fat: 4g ;protein: 21g;carbs: 14g ; fiber: 6g ; sugar: 1g; sodium: 229mg
