Ingredients

  • 1 pound of skinless chicken breasts, cubed
  • 1 large can of Italian diced tomatoes, undrained
  • 2 medium potatoes, peeled and cubed
  • 5 medium chopped carrots
  • 3 ribs of celery, chopped
  • 1 large chopped onion
  • 1 medium chopped green bell pepper
  • 2 (4 ounce) cans of mushroom stems and pieces, drained
  • 2 low-sodium chicken bouillon cubes
  • Artificial Sweetener equal to 2 teaspoon sugar
  • 1 teaspoon of chilli powder
  • 1/4 teaspoon of pepper
  • 1 tablespoon of cornstarch
  • 2 cups of cold water

Recipe

In a large saucepa, combine the chicken, tomatoes, potatoes, carrots, celery, oniob, pepper, mushroom stems, bouillon cubes, sugar, chilli powder, and pepper. In a bowl add the cornstarch to the water until it is smooth and then stir into the chicken mix. Cover and cook on a low heat for approximately eight hours, or until the vegetables become tender.

Nutritional information (per serving)

  • 123 calories
  • 209 mg sodium
  • 25 mg cholesterol
  • 16 gm carbohydrate
  • 11 gm protein
  • 1 gm fat
  • 3 gm fibre

Diabetic Exchange

  • 2 vegetable
  • 1 very lean meat
  • 1/2 starch

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