Low Fat Chicken Vegetable Soup

By Tonya_Speed

NUTRITION per serving: 158 Calories; 4g Fat; 19g Protein; 12g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 306mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 2 Vegetable. Points: 3

Ingredients

• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups shredded cabbage
• 1 1/2 cups chopped carrot
• 1/2 cup chopped onion
• 1 1/2 cups green beans, cut into 1/2-inch pieces
• 1/3 cup chopped green bell pepper
• 1 1/2 cups low sodium tomato juice
• 4 cloves garlic, pressed
• 3/4 teaspoon dried oregano
• 1 1/2 tablespoons dried basil
• 3/4 teaspoon Italian seasoning
• 1 1/2 cups cooked cubed chicken breast meat
• Salt and pepper, to taste

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large saucepan with a tight-fitting lid over high heat, combine first 11 ingredients (chicken broth through Italian seasoning). Bring to a boil then reduce heat, cover and simmer for 1 hour or until all vegetables are tender. Add the chicken and simmer for 15 minutes; season with salt and pepper to taste.