Tuscun Chicken & Vegetable Soup
Serve with a crusty roll.

Yield: 8

1 tablespoons olive oil
1 3/4 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
1 cup sliced carrots
2 1/2 cups sliced zucchini
2 - 14.5 ounce cans diced tomatoes with basil, garlic, and oregano
2 - 14.5 ounce cans low sodium chicken broth
Grated Parmesan, optional
Fresh Basil, chiffonade, for garnish optional

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.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2011