Chicken Vegetable Soup
NOTE: can be made ahead and frozen.
3 1/2 cups water
1 T LS chicken-flavored bouillon granules
1 (14 1/2 oz) can no-salt-added whole tomatoes, undrained and chopped
1/4 cup dried minced onion
1 tsp dried whole basil
1 tsp paprika
3/4 tsp instant minced garlic
1/4 tsp lite salt
1 c sliced carrots
1 cup diced zucchini
1 cup diced, cooked chicken
1 T Burgunday or other dry red wine (optional)
Combine water, bouillon granules, tomatoes, onion, basil, paprika, garlic, and salt in a Dutch oven. Bring to boil; cover, reduce heat, and simmer 10 minutes. Add carrots; cover and simmer 10 minutes. Add zucchini, chicken, and wine (if using); simmer, uncovered, 8 minutes. Serve warm. Yield: 7 cups (about 81 calories per 1-cup serving)
Vitals:
6.8 Protein
2.0 Fat
9.5 Carbs
16 Cholest.
1.0 Iron
472 Sodium (if using regular salt!)
44 Calcium
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