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.