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GRANDMA’S CHICKEN VEGETABLE SOUP

Preparation time: 30 minutes

Number of servings: 4

INGREDIENTS

1 can (14½-ounce) 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

⅛ teaspoon salt

⅛ teaspoon black pepper

DIRECTIONS

● 

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.

NUTRITION INFORMATION

Per serving: 240 calories (12% calories

from fat); 25g carbohydrates; 3.1g total

fat; 65mg cholesterol; 1g saturated fat;

4g dietary fiber; 216mg sodium; 28g protein

Source: Produce for Better Health Foundation (supplied courtesy of the

United States Potato Board)

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MEMORIAL, 1001 E.

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