From Paulette Vickery's Recipe Collection

WW: HARDY CHICKEN VEGETABLE SOUP

poultry, soups, vegetables

1 can diced tomatoes, 14oz
3 pkg broth mix
2 each carrots, sliced
2 each onions, chopped
2 each celery stalks, sliced
1 each zucchini, diced
3/4 cup elbow macaroni
2 teaspoon minced garlic, in a jar
1/2 lb chicken breasts, cubed
1/4 cup minced parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

In a large nonstick dutch oven bring tomatoes, broth mix, and 6 cups water to a boil. Add the carrots, onions, celery, zucchini, macaroni, and garlic, and Return to a boil. Then reduce the heat and simmer covered until vegetables and macaroni are tender, about 30 minutes. Increase the heat and stir in the chicken, parsley, salt and pepper. Return to a boil. Reduce the heat and simmer covered until the chicken is cooked through, about 10 minutes. Per serving: calorries 109, total fat 1 G, saturated fat 0 G, cholesterol 16 MG, sodium 182 MG, carbohydrate 16 G, fiber 2 G, protein 9 G, calcium 40 MG, points 2.

Yield: 8 servings





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