Quick Italian Chicken and Vegetable Soup
Crusty Bread with Herb Butter
Ingredients
- 1½ 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
- ½ cup freshly grated Parmesan cheese
Instructions
- Sauté chicken, onion, carrots, and zucchini in hot oil in a large 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. Season with salt and pepper, if desired. Sprinkle soup with cheese.
Side Dish Ingredients
- 3 Tbsp butter, softened
- 2 tsp Italian seasoning
- ½ (13-oz) loaf whole wheat French bread, heated
Side Dish Instructions
- Combine butter and seasoning in a small bowl. Serve with bread.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
306
|
124
|
430
|
| Fat (g) | 11 | 6 | 17 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 16 | 15 | 31 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 663 | 161 | 824 |
| T. Sugs (g) | 9 | 0 | 9 |
| A. Sugs (g) | 1 | 0 | 1 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
