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Chicken and Vegetable Soup
all information

Chicken and Vegetable Soup

Nutrition Facts

Serving Size½ of recipe
Calories310
Total Fat8 g
Saturated Fat 1.5 g
Sodium 919 mg
Total Carbohydrate 24 g
Dietary Fiber 4.5 g
Protein 36 g

Servings and Times

Servings2

Ingredients and Preparation

IngredientsMeasures
Olive oil2 teaspoons
Boneless, skinless chicken breast halves, cut into ½-inch chunks2
Zucchini, cut in half lengthwise and sliced1
Shallot, chopped1
Dried oregano½ teaspoon
Reduced-sodium chicken broth1 (14-ounce) can
Plum tomatoes, chopped2
Orzo pasta¼ cup
Salt¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Heat oil in a Dutch oven or large pot over medium heat. Add chicken and cook until done, about 4-5 minutes.
  3. 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.
  4. 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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