Easy Chicken Vegetable Soup
Serve with baked crusty French bread.

Servings: 8

2 tablespoons olive oil
4 boneless ( 1 3/4 pounds) skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
3 carrots, peeled and sliced
2 medium zucchini, sliced
2 - 14.5-ounce cans diced tomatoes with basil, garlic, and oregano
2 - 14.5-ounce cans low sodium chicken broth
Grated Parmesan, optional

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Per Serving: 209 Calories; 5g Fat (20.5% calories from fat); 1g Saturatd Fat; 30g Protein; 11g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 640mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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