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Chicken and Vegetable Soup
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 310 |
| Total Fat | 8 g |
| Saturated Fat | 1.5 g |
| Sodium | 919 mg |
| Total Carbohydrate | 24 g |
| Dietary Fiber | 4.5 g |
| Protein | 36 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| 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 | |
- Directions
- 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.
Exchanges
5 very lean meats; 2 vegetables; 1 fat; 1 starch
Side Suggestions: Whole-grain Crackers
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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