Italian Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Some leftover chicken (I used about 6 ounces, you can add more or less, depending on how much you want), diced to desired size1 tbsp olive oil1/2 large onion, diced fine1 clove garlic, minced (or to taste)1 tsp dried parsley1 tbsp dried basil1 14.5oz can Hunt's No Salt Added Diced Tomatoes with Basil, Garlic, and Oregano, mashed (or you can use any 14.5oz can of NSA crushed tomatoes)1 little tub Knorr Homestyle Chicken Stock3.5 cups hot/boiling water
Add 1 tbsp olive oil, dried parsley, dried basil, diced onion, and minced garlic to a medium-sized pot. Turn up heat to med-high and saute until the onions are tender/clear. Add chicken and mix well, turning down the heat to medium. Allow to cook 1-2 minutes to heat up all ingredients, then add the can of tomatoes (crushed) and allow to cook until bubbly. Add water and chicken stock tub and mix well. Allow to come to a light boil.
Serve over pasta when hot and all ingredients/flavors have combined.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user THATBRONWYNGIRL.
Serve over pasta when hot and all ingredients/flavors have combined.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user THATBRONWYNGIRL.
Nutritional Info Amount Per Serving
- Calories: 125.0
- Total Fat: 4.7 g
- Cholesterol: 25.4 mg
- Sodium: 259.3 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.2 g
- Protein: 10.8 g
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