Grandma's chicken vegetable soup
Preparation time: 30 minutes
5 A Day servings: 1.5.
1 can (14 - ½ ounces) reduced-sodium chicken broth
½ cup water
1 pound ( 3 medium) potatoes, cut into ½ - inch cubes
1 medium carrot, cut into ¼-inch slices
1 pound boned and skinned chicken breasts, cut into 1-inch chunks
1 medium zucchini, cut into ¼-inch slices
3 green onions, sliced
2 teaspoons dried basil
1/8 tsp salt
1/8 tsp pepper
In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.
Nutritional Information per Serving
Total Fat: 3.6g
Saturated Fat: 1.1g
Dietary Fiber: 4g
% of Calories from Fat: 13%
Credit: Recipe supplied courtesy of United States Potato Board
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