This light, garden-fresh soup is double-quick to fix. Just bring it to a boil, remove it from the heat, and let it stand for a few minutes!

　　

Ingredients

serves 4, 1 1/4 cups per serving

　　2 14.5-ounce cans fat-free, low-sodium chicken broth

　　1 1/2 cups diced skinless cooked chicken breast, cooked without salt

　　3 ounces fresh or frozen snow peas, thawed, halved diagonally

　　1/2 medium red bell pepper, thinly sliced lengthwise, then cut in 2-inch pieces

　　1/2 cup finely chopped green onions (green and white parts)

　　1/4 to 1/2 cup snipped fresh cilantro

　　1 tablespoon grated peeled gingerroot

　　1/2 teaspoon salt

　　1/4 teaspoon crushed red pepper flakes

　　1 medium lime, quartered

　　

Step 1

In a large saucepan, stir together the broth, chicken, snow peas, and bell pepper. Bring to a boil over high heat, about 4 minutes. Remove the saucepan from the heat.

　　

Step 2

Stir in the remaining ingredients except the lime. Cover and let stand for 5 minutes to absorb flavors. Serve with the lime to squeeze over the soup.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 122

　　

Step 5

Total Fat: 2.5g

　　

Step 6

Saturated: 0.5g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.5g

　　

Step 9

Monounsaturated: 1.0g

　　

Step 10

Cholesterol: 45mg

　　

Step 11

Sodium: 388mg

　　

Step 12

Carbohydrates: 5g

　　

Step 13

Fiber: 2g

　　

Step 14

Sugars: 2g

　　

Step 15

Protein: 19g

　　

Step 16

Dietary Exchanges

　　

Step 17

1 Vegetable

　　

Step 18

2 1/2 Very Lean Meat

　　American Heart Association Quick & Easy Meals