Chicken and Vegetable Soup

Chicken and Vegetable Soup
Serve with lowfat cracker or crusty bread.

Servings: 8

• 2 large chicken breasts
• 64 ounces chicken broth
• 2 cups broccoli, chopped
• 2 stalks celery, sliced
• 1 cup zucchini, chopped
• 1 small onion, chopped
• 4 cloves garlic
• 1/2 teaspoon poultry seasoning
• 1 teaspoon cajun seasoning
• 1 teaspoon salt
• 1 tablespoon dried parsley
• 2 bay leaves

Simmer chicken, chicken broth, bay leaves, poultry seasoning, cajun seasoning, salt, parsley, garlic, celery and onions in large pot for a couple of hours or until chicken is falling apart.

Add broccoli and zucchini, cook until tender. Remove bay leaves.

Per Serving: 124 Calories; 3g Fat (22.2% calories from fat); 1g Saturated fat; 19g Protein; 5g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 1061mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.