Hearty Chicken Vegetable Soup

Recipe Ingredients

1		No-salt-added diced tomatoes - (14 1/2 oz)
3		Low-sodium instant chicken broth and
		Seasoning mix
2		Carrots - sliced
2		Onions - coarsely chopped
2		Celery stalks - sliced
1		Zucchini - diced (medium)
3/4 cup	177ml	Elbow macaroni
2		Garlic cloves - minced
1/2 lb	227g / 8oz	Boneless skinless chicken breast - cut into 1" pieces
1/4 cup	23g / 0.8oz	Minced parsley
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

In a large nonstick saucepan or Dutch oven, bring the tomatoes, broth mix and 6 cups water to a boil. Add the carrots, onions, celery, zucchini, macaroni and garlic; return to a boil, stirring as needed. Reduce the heat and simmer, covered, stirring as needed, until the vegetables and macaroni are tender, about 30 minutes.

Increase the heat and stir in the chicken, parsley, salt and pepper; return to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes.

This recipe yields 8 servings.

Per Serving: 109 Calories, 1 g Total Fat, 0 g Saturated Fat, 16 mg Cholesterol, 182 mg Sodium, 16 g Total Carbohydrate, 2 g Dietary Fiber, 9 g Protein, 40 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk.

Points Per Serving: 2.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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