Quick Italian Chicken-and-Vegetable Soup
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Ingredients
- 2 lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 onion, chopped
- 4 carrots, thinly sliced
- 2 zucchini, thinly sliced
- 2 Tbsp olive oil
- 2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
- 1 (32-oz) carton low-sodium chicken broth
- ¾ cup freshly grated Parmesan cheese
Instructions
- Sauté chicken, onion, carrots, and zucchini in hot oil in a Dutch oven over medium-high heat 10 minutes or until chicken is done.
- Add tomatoes and broth; bring to a boil, reduce heat, and simmer 10 minutes.
- Sprinkle servings with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
347
|
347
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 41 | 41 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 666 | 666 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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