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Italian Chicken & Vegetable Soup

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Submitted by happyzhangbo

.

YIELD

8 servings

PREP

9 min

COOK

40 min

READY

52 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
4 4
EACH EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
cut into bite-sized pieces
1 1
SMALL SMALL ONIONS
chopped
1 237
CUP ML CARROTS
sliced
2 ½ 591
CUPS ML ZUCCHINI
sliced
29 838.1
1 1
X X PARMESAN CHEESE
optional *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 132 38% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 79mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 32g
Vitamin A 53% Vitamin C 13%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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