Low Fat Chicken-Vegetable Soup Recipe

Recipe Category: Low-Fat

Low Fat Chicken-Vegetable Soup Recipe

Ingredients

  • 1/2 cup ditalini macaroni, or small elbow macaroni
  • 6 cups canned chicken broth
  • 2 medium tomatoes, seeded, and cut into chunks
  • 4 carrots, trimmed, peeled , chopped into 1-inch pieces
  • 2 small onions, peeled and trimmed
  • 4 ounces haricots verts, thin, short green beans , ends trimmed
  • 2 small zucchini, cut into 1/2-inch pieces
  • 3 garlic cloves, chopped
  • 1 cup shredded roast chicken, optional
  • 1/4 cup packed fresh basil leaves – cut into thin strips
  • 1 1/2 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • olive oil, to taste
  • grated parmesan cheese, optional

Method

  1. In large pot of salted boiling water, cook pasta until a dente.
  2. Drain and refresh under cold water; reserve.
  3. In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic.
  4. Cover and bring to boil.
  5. Reduce heat to a simmer and cook, uncovered, for 15 minutes.
  6. Add chicken, basil, salt and pepper.
  7. Cook 2 minutes.
  8. Stir in olive oil.
  9. Serve hot or at room temperature.
  10. Makes 8 servings.
  11. Preparation time: About 45 minutes.
  12. Cooking time: About 20 to 25 minutes.
  13. Per serving: About 140 cal, 10 g pro, 15 g car, 5 g fat, 31% cal from fat, 2 mg cholesterol, 1568 mg sod, 2 g fiber.

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