Chicken and Veggie Soup
Let the kids choose which vegetables to add to this colorful chicken soup. Serve it for lunch or dinner with a whole grain roll and fruit.
Ingredients
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2 14-ounce cans reduced-sodium chicken broth
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2 cups water
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1/4 teaspoon black pepper
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1 cup dried whole wheat rotini or twisted spaghetti or broken fusilli
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3 cups vegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn)
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1 1/2 cups cubed cooked chicken (about 8 ounces)
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1 tablespoon snipped fresh basil
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1/4 cup finely shredded Parmesan cheese (1 ounce)
Directions
1.
In a Dutch oven combine the broth, the water, and black pepper; bring to boiling. Stir in the pasta. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes more or until vegetables and pasta are tender. Stir in chicken and basil; heat through. To serve, top with Parmesan cheese.
Nutrition information
Calories 170, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 35 mg, Sodium 437 mg, Carbohydrate 17 g, Total Sugar 4 g, Fiber 2 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 7%, Iron 7%. Exchanges: Vegetable 1, Starch 1, Lean Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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