* Exported from MasterCook *
Hearty Chicken Vegetable Soup
Recipe By :Kristin
Serving Size : 8 Preparation Time :0:00
Categories : Soup
14 1/2 ounces canned tomatoes -- diced
3 packets low-sodium chicken broth
2 carrots -- sliced
2 onions -- coarsely chopped
2 celery stalks -- sliced
1 medium zucchini -- diced
3/4 cup elbow macaroni
2 garlic cloves -- minced
1/2 pound skinless boneless chicken breast -- cooked and shredded
1/4 cup parsley -- minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
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 about 10 mintes.
Source:
"Weight Watchers Simply the Best"
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Per Serving (excluding unknown items): 100 Calories; 2g Fat (13.2%
calories from fat); 14g Protein; 13g Carbohydrate; 2g Dietary Fiber; 16mg
Cholesterol; 264mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;
1 1/2 Vegetable; 0 Fat.
NOTES : ~~2~~