From Sandi's Recipe File - Chicken Vegetable Soup

Presents

"Chicken Vegetable Soup"

Recipe Source:
Recipe Card from
Rodale Inc.

Serving Size: Makes 2 servings

Amount Ingredient

13 ounce can reduced fat chicken broth

1 cup frozend mixed vegetables

1/2 cup elbow macaroni, cooked

1/8 teaspoon dried oregano or dried thyme

1/2 cup cooked chicken

Snipped parsley or sliced scallions

Preparation Instructions:

Bring broth to a boil in a medium saucepan. Add vegetables, macaroni, oregano, and chicken. Reduce heat simmer for 3 to 4 minutes. Garnish with parsley or scallions. Serves 2.
Tasty Tip: Try substituting quick cooking rice for the pasta. Or to make beef vegetable soup, replace chicken broth with beef broth and use cooked beef instead of chicken.
Per serving: 241 calories; 4.7 g fat; 848 mg sodium; 4.7 g fibre; 31 mg cholesterol.

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