Italian Chicken Soup -Low Fat - Low Calorie

Italian Chicken Soup -Low Fat - Low Calorie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons oil

  • 2

    whole chicken breasts,

  • skinned, boned, halved, cut

  • into 1-inch pieces

  • ½

    cup chopped onion

  • ¼

    cup chopped celery

  • 2

    garlic cloves, minced

  • 1

    teaspoon dried basil leaves

  • ¼

    teaspoon pepper

  • 1

    cup water

  • 1

    (I0¾-oz.) can condensed

  • chicken broth

  • 1

    (14½-oz.) can sliced stewed

  • tomatoes, undrained

  • 1

    cup Green Giant® Niblets'"

  • Frozen Corn (from 16-oz.

  • pkg.)

  • 1

    oz. (⅓ cup) uncooked

  • vermicelli, broken into

  • 2-inch lengths

  • 2

    tablespoons grated Parmesan

  • cheese

Directions

Heat oil in large saucepan; stir-fry chicken pieces until lightly browned. Add onion, celery and garlic; cook and stir until vegetables are crisp- tender. Stir in basil, pepper, water, broth and tomatoes; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in corn and vermicelli. Cover; simmer 10 minutes or until thoroughly heated and vermicelli is tender. Garnish each serving with Parmesan cheese.


Nutrition

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