Chicken and Vegetable Soup
|Serving Size||½ of recipe|
|Total Fat||8 g |
|Saturated Fat|| 1.5 g|
|Sodium|| 919 mg |
|Total Carbohydrate|| 24 g|
|Dietary Fiber|| 4.5 g |
|Protein|| 36 g|
|Olive oil||2 teaspoons |
|Boneless, skinless chicken breast halves, cut into ½-inch chunks||2 |
|Zucchini, cut in half lengthwise and sliced||1 |
|Shallot, chopped||1 |
|Dried oregano||½ teaspoon |
|Reduced-sodium chicken broth||1 (14-ounce) can |
|Plum tomatoes, chopped||2 |
|Orzo pasta||¼ cup |
|Salt||¼ teaspoon |
|Freshly ground pepper to taste|
- Heat oil in a Dutch oven or large pot over medium heat. Add chicken and cook until done, about 4-5 minutes.
- Add zucchini, shallot, and oregano to pot, and cook about 3 minutes, until vegetables are softened. Stir in broth, tomatoes, and orzo, bring to a boil, and cook 8 minutes.
- Return chicken to pan, season with salt and pepper, and serve.
5 very lean meats; 2 vegetables; 1 fat; 1 starch
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