Italian Chicken Soup -Low Fat - Low Calorie
- 2 teaspoons oil
- 2 whole chicken breasts,
- skinned, boned, halved, cut
- into 1-inch pieces
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 garlic cloves, minced
- 1 teaspoon dried basil leaves
- 1/4 teaspoon pepper
- 1 cup water
- 1 (I0 3/4-oz.) can condensed
- chicken broth
- 1 (14 1/2-oz.) can sliced stewed
- tomatoes, undrained
- 1 cup Green Giant® Niblets'"
- Frozen Corn (from 16-oz.
- 1 oz. (1/3 cup) uncooked
- vermicelli, broken into
- 2-inch lengths
- 2 tablespoons grated Parmesan
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