Chicken and Veggie Chowder

Ingredients:

• 3 cups chicken broth
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 onion, chopped
• 2 oz. mushrooms, sliced
• 1 clove garlic, minced
• 1 tsp chopped fresh thyme leaves
• 1/4 tsp salt
• 1 lb. boneless, skinless chicken breast, cut into 3/4" strips
• 2 tbsp trans-free margarine
• 3 tbsp whole wheat flour
• 1 cup skim milk
• 3 spears asparagus, cut into 1" pieces or 1 cup broccoli florets
• 1 tbsp chopped parsley
• 1/4 tsp freshly ground pepper

Makes 4 Servings

1. In a large pot, combine the broth, carrots, celery, onion, mushrooms, garlic, thyme and salt. Bring to a boil over high heat. Reduce the heat to low, cover and simmer for 20 minutes, or until the vegetables are tender. Using a slotted spoon, remove half of the vegetable mixture to a food processor and process until pureed. Return to the saucepan.
2. Stir in the chicken, cover and simmer for 15 minutes, or until the chicken is no longer pink.
3. Melt the margarine in a small saucepan over medium heat. Stir in the flour until smooth and cook for 1 minute. Gradually add the milk and cook, stirring constantly, for 3 minutes, or until thickened. Stir into the chicken mixture. Add the asparagus or broccoli, parsley and pepper and cook for 5 minutes, or until heated through.

 WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. This is a wonderful alternative to the typical chicken noodle soup with all the herbs and vegetables. Normally, chowders have heavy cream in their ingredients but this chowder has skim milk as an alternative. The puree of vegetables also thicken this dish and the herbs add a touch of flavor. I highly recommend serving this chowder for company along with a Savory Cheddar Cheese Biscuit to make it a hearty-one dish meal or course. This dish is also a great comfort food and perfect to make for someone who is sick.