Italian Chicken and Vegetable Soup
by willy6743
Great cold winter soup that is not too heavy. Simple combination of vegetables, chicken, and spices with quick preparation.
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INGREDIENTS
- 2 Tbsp Olive oil
- 4 Pieces Boneless skinless chicken breasts (about 1.75 lbs) ; Cut into bite-sized pieces
- 1 Onion (small) ; chopped
- 1 Cup Carrots ; Sliced
- 2 1/2 Cups Zucchini ; Sliced
- 2 Cans (14.5 oz) Diced tomatoes with basil, garlic, and oregano
- 2 Cans (14.5 oz) Chicken broth
- Optional Parmesan Cheese ; Grated
INSTRUCTIONS
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.
NOTES
dakotarussell
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (420g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 136 | ||
| Calories from Fat: 20 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.2g | 3 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 1.1g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 33.6mg | 10 % | |
| Sodium 495.2mg | 17 % | |
| Potassium 460mg | 12 % | |
| Total Carbohydrate 10.2g | 3 % | |
| Dietary Fiber 3.1g | 12 % | |
| Sugars, other 7.1g | ||
| Protein 16.9g | 24 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 136
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