Recipe Of The Week–Hearty Chicken Vegetable Soup

Hearty Chicken-Vegetable Soup 

One (14-1/2 ounce) can diced tomatoes (no salt added)
3 packages T&H chicken bouillon supplements
2 carrots, sliced
2 onions, coarsely chopped
2 celery stalks, sliced
1 medium zucchini, diced
3/4 cup elbow macaroni
2 garlic cloves, minced
1/2 pound boneless-skinless chicken breasts cut into 1″ pieces
1/4 cup parsley, minced
1/2 teaspoon light salt
1/4 teaspoon freshly ground black pepper

In a large non-stick saucepan or Dutch oven, bring the tomatoes, broth mix and 6 cups water to a boil. Add the carrots, onions, celery, zucchini, macaroni, and garlic; return to a boil; stirring as needed. Reduce the heat and simmer, covered, stirring as needed, until the vegetables and macaroni are tender, about 30 minutes.

Increase the heat and stir in the chicken, parsley, salt and pepper; return to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes.

Serves: 6
Fat grams: 3.2
Protein: 21.9 grams
Phase: Any

You may substitute 3 packages low-sodium instant chicken broth and seasoning mix in place of T&H supplement, although best results are achieved using supplements.

This recipe can be found in our Thin&Healthy Forever Cookbook. Pick up your copy from your local Thin&Healthy Center or order it now by clicking here.

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