CHICKEN VEGETABLE SOUP
Yield: 6 servings
Ingredients: • 4 cups chicken broth • 1/2 cup onion, chopped • 1/2 teaspoon each crushed basil, oregano and marjoram • 1 clove garlic • 1/4 teaspoon pepper • 2 cups assorted vegetables, chopped or 1-10 oz. package frozen vegetables • 2 cups cooked chicken, skinned and cubed • 1-15 oz. can tomatoes, crushed or chopped
Directions:
1. In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables. 2. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender. Stir in chicken and undrained tomatoes. Heat thoroughly.
NUTRITION: Serving Size: 1/6 of recipe (340 g) Servings Per Recipe: 7
Amount per serving Calories 149 Calories from fat 25 Total Fat 3 g Saturated Fat 1 g Cholesterol 39 mg Sodium 781 mg Total Carbohydrates 11 g Dietary Fiber 3 g Sugars 0 g Protein 20 g Vitamin A 50% Vitamin C 20% Calcium 4% Iron 8%
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