eat for health logoQuick Chicken and Vegetable Soup
(Serves 7, 1 1⁄2 cups per serving)
http://healthvermont.gov/eatforhealth/

  • 1 – 14.5 ounce can tomatoes, diced, low sodium
  • 1 – 14 ounce can low sodium chicken broth
  • 1 tablespoon onion, chopped
  • 2 cups cooked chicken, diced
  • 1 – 10 ounce package frozen mixed vegetables
  • 1⁄4 teaspoon thyme
  • 1/8 teaspoon pepper

Directions:
1. Combine tomatoes and broth in a large pot and heat to boil, and then lower heat to simmer.
2. Add onion. Simmer for 5 minutes.
3. Add remaining ingredients. Cover and cook over low heat until vegetables are tender, about 10 minutes.

Nutrition info for 1 serving:
Calories: 120 • Total Fat: 3 g • Saturated Fat: 1.5 g • Cholesterol: 40 mg
Carbohydrates: 10 g • Protein: 15 g • Sodium: 430 mg

Developed by University of Connecticut Expanded Food and Nutrition Education Program