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

Thanks for the recipes
 

Hi,
Both of your soup recipes sound delicious. Thanks for posting.

Sheridan