Chicken and Vegetable SoupEn Español (Spanish Version)
Serving Size½ of recipeCalories
8 gSaturated Fat1.5 gSodium
919 mgTotal Carbohydrate
24 gDietary Fiber4.5 gProtein
36 gServings2IngredientsMeasuresOlive oil2 teaspoonsBoneless, skinless chicken breast halves, cut into ½-inch chunks2Zucchini, cut in half lengthwise and sliced1Shallot, chopped1Dried oregano½ teaspoonReduced-sodium chicken broth1 (14-ounce) canPlum tomatoes, chopped2Orzo pasta¼ cupSalt¼ teaspoonFreshly ground pepper to tasteDirectionsHeat 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
Side Suggestions: Whole-grain Crackers