CAROLYNN’S PANTRY

CUP OF CHICKEN SOUP  
(15 MINUTES)

1 tsp. extra virgin olive oil
1 tbls. diced shallot
1 tbls grated carrot           
3 oz. cooked chicken breast, shredded 
1 ½ low sodium chicken broth

Heat oil in a small saucepan over medium heat.  Add shallot and carrot. Cook until shallot is softened, 2-3 minutes.  Add chicken and cook, stirring about 1 minute.  Add broth and bring to a boil.  Reduce heat to medium-low and simmer until chicken is heated through, 2 to 3 minutes.

1 Serving
Cal. 128…Carbs 4 gm…Fat 7.5 gm…Fiber 0