Chicken Vegetable Soup

(makes 6 servings)

Ingredients:

• 4 cups low-sodium chicken broth
  
  


• ½ cup chopped onion
  
  


• ½ tsp each crushed basil, oregano and marjoram
  
  


• 1 clove garlic
  
  


• ¼ tsp pepper
  
  


• 2 cups assorted vegetables, chopped or 1 (10 oz.) package frozen vegetables
  
  


• 2 cups cooked chicken breast, skinned and cut into small cube
  
  


• 1 (15 oz.) can tomatoes, chopped
  
  

Preparation:

• Mix chicken broth, onion, basil, oregano, marjoram, garlic and pepper in a large saucepan. Stir in vegetables.
  
  


• Bring to a boil, reduce heat, cover and simmer until vegetables are crisp-tender (about 6-8 minutes). Stir in chicken and undrained tomatoes. Heat thoroughly. Enjoy delicious
  
  

Make 7 Servings:

Weight loss recipes Amount Per Serving(1/6 of recipe (340 g)): 149 Calories, 20 g Protein, 11 g carbohydrates, 3 g Dietary Fiber, 3 g fat, 1 g saturated fat, 39 mg cholesterol, 781 mg sodium