ITALIAN DINNER SOUP

By Nicky

Ingredients

• 1 lb. boneless skinless chichen breasts, cubed
• 1 medium chopped onion
• 1 celery rib, thinly sliced
• 1 small carrot, thinly sliced
• 1 minced garlic clove
• 5 cups chicken broth (low sodium)
• 3 tbsp. grated Parmesan cheese
• 1 tsp. Italian seasoning
• 1/2 tsp. crushed red pepper flakes
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 c. uncooked elbow macaroni
• 7 tbsp. shredded part-skim mozzarella cheese

Details

Servings 7

Preparation

Step 1

In nonstick pot, spray pam. Cook the chicken over medium heat until no long pink. Remove and keep warm.

Add the onion, celery, carrot and garlic to the pan; cook and stir until crisp-tender. Add the chicken, broth, tomatoes, parmesan cheese and seasonings. Bring to a boil. Reduce hat; simmer uncovered for 40 minutes.

Stir in macaroni; cook 20 minutes longer or until macaroni is el dente. Sprinkle each serving with mozzarella cheese.

1 1/2 cups = 1 serving
Calories 203
Fat 4g
Saturated fat 2g
Cholesterol 42mg
Sodium 707mg
Carb. 22g
Fibre 3g
Protein 20g