Chicken and Vegetable Soup

Adapted from CooksAid.com

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

Servings and Times

Servings

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

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