Chicken, Grain, and Vegetable Soup
Blueberry-Cream Cheese Crispbread
Ingredients
- ½ lb boneless, skinless chicken breasts, cut into bite-size pieces (See Note)
- 1 Tbsp olive oil
- ⅓ cup chopped onion
- 1 carrot, sliced
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 2 (14.5-oz) cans low-sodium chicken broth
- ¼ tsp pepper
- ⅛ tsp salt
- 1 (8.5-oz) pkg microwavable seven-whole-grains mix
- 2 Tbsp chopped fresh parsley
Instructions
- Cook chicken in hot oil in a Dutch oven over medium-high heat 4 to 5 minutes or until browned on all sides.
- Add onion, carrot, celery, and garlic; cook 4 minutes or until vegetables begin to soften.
- Add broth, pepper, and salt; simmer 8 minutes or until chicken and vegetables are done.
- Meanwhile, cook grains mix according to package directions. Add 1 cup grains and parsley to soup; cook just until thoroughly heated. Save remaining grain mix to add to a salad during the week.
Side Dish Ingredients
- ½ cup mixed berry whipped cream cheese
- 4 slices multigrain crispbread
- 1 (4.4-oz) pkg blueberries
Side Dish Instructions
- Spread cream cheese over crispbread slices; top with blueberries .
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
226
|
103
|
329
|
| Fat (g) | 6 | 4 | 10 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 17 | 3 | 20 |
| Carb (g) | 24 | 18 | 42 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 319 | 135 | 454 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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