• Chicken and Vegetable Soup

    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.

    Exchanges5 very lean meats; 2 vegetables; 1 fat; 1 starch

    Side Suggestions: Whole-grain Crackers

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