Sunday, August 23, 2009

Hearty Chicken Vegetable Soup

  • 3 (14 ounce) cans reduced-sodium chicken broth
  • 1 (14 1/2 ounce) can diced tomatoes
  • 2 carrots, sliced
  • 2 onions, chopped
  • 2 celery stalks, sliced
  • 1 zucchini, diced
  • 3/4 cup elbow macaroni (whole wheat if possible)
  • 2 garlic cloves, minced
  • 1/2 pound chicken skinless, boneless, chicken breasts, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
1. Bring the broth and tomatoes to a boil in a large saucepan. Add the carrots, onions, celery, zucchini, macaroni and garlic and return to a boil, stirring occasionally. Reduce the heat and simmer, covered, stirring occasionally, 30 minutes or until vegetables are tender.

2. Increase heat to medium high; add chicken, parsley, salt and pepper. Return to a boil; reduce the heat and simmer, covered, until the chicken is cooked through - about 10 minutes.

Per serving: (1 1/4 cups): 107 Calories, 1 gram Fat, 3 gram Fiber
Points value 2

*you can add about 1/4 teaspoon of garlic salt and 2 cups of water with 2 teaspoons of ff chicken base as extras for the recipe. This is a soup that eats like a meal.

2 comments:

Julie said...

This sounds yummy especially since I am sick :)

Erin Huggins said...

Great recipe. And i love soup especially when it's cold outside! Yummy


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