Creamy Chicken & Vegetable Soup

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Creamy Chicken & Vegetable Soup
Serves: 8

Ingredients:

cooking spray
2 teaspoons crushed garlic (in jar)
14 oz skinless chicken breast small dice
1 large onion diced
1 cup carrot diced
1 cup frozen peas
1 cup frozen corn kernels
35 fl oz water
4 tablespoons salt-reduced chicken stock powder
½ teaspoon dried tarragon
½ cup (76g) raw macaroni pasta
2 cups no fat milk
12 fl oz can evaporated light milk
2 tablespoons fresh parsley chopped
pepper to taste

Directions:
In a boiler or stock pot that has been generously coated with cooking spray, saute garlic and chicken for 1 minute. Add onion and carrots and cook 1 minute. Add peas and corn, cook 1 minute more. Add water, stock powder and tarragon, bring to boil. Add raw pasta stirring in well, bring to boil. Reduce to a medium boil for 20 minutes, stirring occasionally. Add milk, evaporated milk, parsley and pepper, stir in well. Once boiled serve.

Suitable to be frozen.

For some fabulously tasty low fat healthy recipes and tips go to Annette’s website www.symplytoogood.com.au

This article was written by Australia’s Low Fat Queen Annette Sym. You may not reprint this article.)