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Chicken Vegetable Soup
Source: dLife

A hearty soup made with fresh carrots, zucchini, and peas.

Rating:
Prep Time: 10 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 171.8
Total Carbs 9.7 g
Dietary Fiber 3.5 g
Sugars 3.4 g
Total Fat 6.4 g
Saturated Fat 1.5 g
Unsaturated Fat 1.3 g
Potassium 433.3 mg
Protein 12.1 g
Sodium 682.0 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 tbsp  olive oil
1 tsp  black pepper
2 each  chicken thighs
3 piece  raw bacon slices
1 each  medium onions
3 tbsp  fresh basil
1 tsp  fresh rosemary
1 tbsp  chopped parsley
2 each  medium carrots
3 each  small zucchini
2 each  medium celery stalk
32 oz  low sodium chicken broth
1 cup  Peas, garden, frozen
3 1/2 oz  Dreamfields Elbows
1 pinch  salt
1 tbsp  grated Parmesan cheese
Directions
  1. Chop onions, basil, rosemary, parsley, carrots, zucchini, and celery. Set aside.
  2. In large frying pan heat oil over medium, add chicken thighs and cook 5 minutes on each side. Remove with slotted spoon, set aside.
  3. Add bacon, onion, and herbs to pan and cook gently, stirring frequently, about 5 minutes.
  4. Add carrot, zucchini, and celery, cook 5-7 additional minutes.
  5. Return chicken to pan, add broth and bring to boil over medium heat.
  6. Reduce heat to low, cover and cook for 35-40 minutes, stirring occasionally.
  7. Remove chicken and bacon with slotted spoon and place on board. Discard bacon.
  8. Stir peas and pasta into soup and return to boil.
  9. Reduce heat and simmer, stirring occasionally, for 8-10 minutes until pasta is al dente.
  10. Remove and discard skin from chicken, remove meat from bones and cut it into small 1/2" pieces.
  11. Return chicken meat to soup, stir well and heat through.

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