Veggie Packed Leftover Chicken Chowder Recipe
Servings: 12
Ingredients
- 5 carrots
- 1 can corn
- 1/2 lb. cooked chicken breast
- 1 large onion
- 1/2 head broccoli
- 3 medium sized potatoes
- 1 bell pepper (any color)
- 1 large tomato
- 1 stick of butter
- cheese
- 1 packet of beef Stroganoff sauce mix
- 1 cube of chicken and tomato bouillon
- leftover mashed potatoes (optional)
- 2 c. of lowfat milk
Directions
- Chop all ingredients very small.
- Saute/fry onions and pepper in heated pot with extra virgin olive oil. Add in broccoli, carrots, potatoes, tomato and chicken.
- Stir in the sauce mix and bouillon, then pour in the lowfat milk, mixing ingredients well. Add in the stick of butter.
- Add in mashed potatoes and cook till potatoes and carrots are tender.
- Garnish with cheese and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 12 servings | |
| Calories 426 | |
| Calories from Fat 233 | 55% |
| Total Fat 26.14g | 33% |
| Saturated Fat 10.5g | 42% |
| Trans Fat 0.02g | |
| Cholesterol 112mg | 37% |
| Sodium 267mg | 11% |
| Potassium 738mg | 21% |
| Total Carbs 21.31g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.82g | 4% |
| Protein 27.01g | 43% |
