Anita's Tried & True Heart Healthy Recipes

Shepherd's Pie Soup

Adapted from
10 servings

18 ozs chicken breast cubes 16 ozs potatoes o' brien, thawed 
1/2 c onions, chopped 16 ozs canned mixed vegetables, drained 
5 c water 1/8 tsp black pepper 
21 ozs chicken broth 2 c mashed potato flakes 
In a 6-quart pot, cook chicken cubes and onions until cubes are no longer pink. Add water, chicken broth, potatoes, mixed vegetables, and black pepper. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, or until vegetables are tender. Stir in potato flakes and cook for five minutes, or until soup thickens.
Nutritional Analysis per serving (10 servings total)
Calories 163   %CFF 9 %
Total Fat 2 g   Saturated Fat 0.6 mg
Protein 15 g   Cholesterol 40 g
Carbohydrates 22 g   Sodium 560 mg
Sugars 1 g   Fiber 4 g
2.3 WW Points
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Rated by 3 users (5.0)

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