Shrimp and Artichoke Soup

  • Yield: 8 servings


1pound peeled medium shrimp
1bunch green onions, chopped
6cups canned fat-free chicken broth
3cups thinly sliced peeled potatoes (about 2 medium)
2 (14-ounce) cans artichoke hearts, drained and halved
Salt and pepper to taste
1/2cup liquid nondairy creamer


  1. In a pan coated with nonstick cooking spray, saute the shrimp and green onion tops over medium heat until the shrimp are done, about 5 minutes. Set aside.
  2. In a pot, bring the chicken broth to a boil. Add the sliced potatoes, artichokes, and salt and pepper to taste. Return to a boil and continue boiling for 10 minutes.
  3. Transfer to a food processor and puree. Return to the pot and add the cooked shrimp, green onion stems and nondairy creamer. Stir and heat through. Makes 8 cups.

Nutritional Info *per serving

  • Calories 139
  • Fat 2.1g
  • Saturated Fat .4g
  • Cholesterol 81mg
  • Sodium 570mg