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Chicken and Vegetable Soup

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Nutrition FactsServings and TimesIngredients and Preparation

Nutrition Facts

Serving Size ½ of recipe
Calories 310
Total Fat 8 g
Saturated Fat 1.5 g
Sodium 919 mg
Total Carbohydrate 24 g
Dietary Fiber 4.5 g
Protein 36 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 2 teaspoons
Boneless, skinless chicken breast halves, cut into ½-inch chunks 2
Zucchini, cut in half lengthwise and sliced 1
Shallot, chopped 1
Dried oregano ½ teaspoon
Reduced-sodium chicken broth 1 (14-ounce) can
Plum tomatoes, chopped 2
Orzo pasta ¼ cup
Salt ¼ teaspoon
Freshly ground pepper to taste

Directions

  1. Heat oil in a Dutch oven or large pot over medium heat. Add chicken and cook until done, about 4-5 minutes.
  2. 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.
  3. Return chicken to pan, season with salt and pepper, and serve.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Exchanges

    5 very lean meats; 2 vegetables; 1 fat; 1 starch

  • Side Suggestions: Whole-grain Crackers

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