Chicken and Vegetable Soup
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories310Total Fat8 gSaturated Fat1.5 gSodium919 mgTotal Carbohydrate24 gDietary Fiber4.5 gProtein36 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresOlive 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 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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