Chicken Hummus Soup

Chicken Hummus Soup

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From: Diabetic Living Magazine

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.

Ingredients 3 servings

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Original recipe yields 3 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 teaspoon canola oil
  • 6 ounces skinless, boneless chicken breast halves, cut into ½-inch pieces
  • 2 cups no-salt-added chicken broth, such as Kitchen Basics® brand
  • ½ cup hummus, such as Tribe® Classic brand
  • 1 cup ready-to-eat quinoa and brown rice blend, such as Seeds of Change® brand
  • ⅛ teaspoon crushed red pepper
  • 1 cup frozen sweet pepper and onion stir-fry vegetables


  • Prep

  • Ready In

  1. 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.
  2. In a medium bowl whisk together broth and hummus; add to chicken in saucepan. Stir in quinoa-rice blend and crushed red pepper.
  3. 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 information

  • Serving size: 1⅓ cups
  • Per serving: 262 calories; 9 g fat(1 g sat); 3 g fiber; 26 g carbohydrates; 19 g protein; 2 mcg folate; 36 mg cholesterol; 1 g sugars; 100 IU vitamin A; 5 mg vitamin C; 3 mg calcium; 0 mg iron; 462 mg sodium; 280 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1½ starch, 1 fat, 1 vegetable

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