From Paulette Vickery's Recipe Collection

WW: HARVEST CHICKEN CHOWDER

poultry, soups, vegetables

2 teaspoon olive oil
4 each onions, chopped
3 teaspoon garlic, in a jar
1 lb chicken breasts, cubed
2 cup chicken broth
2 each celery stalks, sliced
1 each carrot, sliced
1 can pumpkin puray
1 can skim milk, 12oz
1/4 cup minced parsley
1/2 teaspoon dried sage
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper

Heat oil in a large nonstick dutch oven. Add onions and garlic and cook until tender, about 5 minutes. Add chicken, broth, celery, and carrot. Bring to a boil. Reduce the heat and simmer covered until chicken is cooked through and the vegetables are tender, about 10 minutes. Add pumpkin, milk, parsley, sage, and thyme. Return to a boil. Serve sprinkled with the pepper. Per serving: calorries 317, total fat 6 G, saturated fat 1 G, cholesterol 65 MG, sodium 269 MG, carbohydrate 33 G, fiber 5 G, protein 36 G, calcium 376 MG, points 6.

Yield: 4 servings





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