Tuscun Chicken & Vegetable Soup
Serve with a crusty roll.
1 tablespoons olive oil
In a large stock pot or 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 and fresh basil, if desired.
Per Serving (does not include option parmesan cheese): 255 Calories; 3g Fat (9.8% calories from fat); 1g Saturated Fat; 32g Protein; 26g Carbohydrate; 8g Dietary Fiber; 49mg Cholesterol; 1761mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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