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Manhattan Chowder

Tummy.Tucker's picture
Ingredients
  Boiling water 1 Cup (16 tbs)
  Chicken bouillon cube 1
  Tomato juice 1 Cup (16 tbs)
  Cucumber 1⁄2 Cup (8 tbs), chopped
  Dried onion flakes 1 Tablespoon
  Dried parsley flakes 2 Teaspoon
  Imitation butter flavoring 1 Teaspoon (optional)
  Whole wheat toast slices 2 , cut in 1/2-inch cubes
  Cooked chicken 8 Ounce, diced
Directions

MAKING
1) In a saucepan, mix together boiling water, bouillon and tomato juice.
2) Heat the mixture and stir until the bouillon is dissolved.
3) Stir in cucumber, onion, parsley and flavouring.
4) Bring to boil and remove from flame.
5) Divide the toast cubes and chicken in 2 soup bowls.
6) Spoon the tomato mixture equally over the toast and chicken.

SERVING
7) Serve the soup hot garnished with parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Cook Time: 
15 Minutes
Servings: 
2

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4.365
Average: 4.4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 394 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 88.4 mg29.5%

Sodium 662.5 mg27.6%

Total Carbohydrates 30 g10%

Dietary Fiber 3.9 g15.8%

Sugars 7.9 g

Protein 33 g66.2%

Vitamin A 24.9% Vitamin C 57.4%

Calcium 12.7% Iron 38.4%

*Based on a 2000 Calorie diet

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Manhattan Chowder Recipe