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Chicken-Vegetable Soup

soups & stews, chicken

1/2 cup ditalini macaroni
--or small elbow macaroni
6 cups canned chicken broth
2 medium tomatoes; seeded
--and cut into chunks
4 carrots; trimmed
--chopped into 1-inch pieces
2 small onions; peeled and trimmed
4 ounces haricots verts
--thin; short green beans
--ends trimmed
2 small zucchini
--cut into 1/2-inch pieces
3 garlic cloves; chopped
1 cup shredded roast chicken; optional
1/4 cup packed fresh basil leaves
--cut into thin strips
1 1/2 teaspoon kosher salt
freshly ground black pepper; to taste
olive oil; to taste
grated parmesan cheese; optional

1. In large pot of salted boiling water, cook pasta until a dente. Drain and refresh under cold water; reserve.

2. In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic. Cover and bring to boil. Reduce heat to a simmer and cook, uncovered, for 15 minutes. Add chicken, basil, salt and pepper. Cook 2 minutes. Stir in olive oil. Serve hot or at room temperature.

Makes 8 servings. Preparation time: About 45 minutes. Cooking time: About 20 to 25 minutes.

Per serving: About 140 cal, 10 g pro, 15 g car, 5 g fat, 31% cal from fat, 2 mg cholesterol, 1568 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 8 servings

Preparation Time: 0:00

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