Adding hummus to a soup may sound odd, but give it a try! It thickens up this 15-minute chicken and vegetable soup recipe and provides added protein and fiber. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Coat a large saucepan with cooking spray. Pour oil into saucepan; heat over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until no longer pink.

  • In a medium bowl whisk together broth and hummus; add to chicken in saucepan. Stir in quinoa-rice blend and crushed red pepper.

  • Bring just to boiling over medium-high heat. Stir in frozen vegetables; reduce heat. Simmer for 1 to 2 minutes or until vegetables are heated through.

Nutrition Facts

262 calories; 8.8 g total fat; 0.6 g saturated fat; 36 mg cholesterol; 462 mg sodium. 280 mg potassium; 26 g carbohydrates; 2.7 g fiber; 1 g sugar; 19.4 g protein; 100 IU vitamin a iu; 5 mg vitamin c; 2 mcg folate; 3 mg calcium; 15 mg magnesium;