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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