Chicken and Veggie Soup
Recipe from
Heart-Healthy Living
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.
Servings:
6 main-dish servings
Total Time:
40 mins
Ingredients
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2 14-ounce cansreduced-sodium chicken brothsee savings
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2 cupswatersee savings
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1/4 teaspoonblack peppersee savings
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1 cupdried whole wheat rotini or twisted spaghetti or broken fusillisee savings
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3 cupsvegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn)see savings
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1 1/2 cupscubed cooked chicken (about 8 ounces)see savings
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1 tablespoonsnipped fresh basilsee savings
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1/4 cupfinely shredded Parmesan cheese (1 ounce)see savings
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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
Per serving: 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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