Italian Chicken and Zucchini Soup
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
2 Tbsp Olive Oil1 Medium Onion1.5 C diced carrots1.5 C diced bell pepper1Tbsp minced garlic1 14oz can tomato pasteWater (amount depends on desired consistency)3 Tbsp Italian seasoning1 large zucchini (good garden size or 3-4 smaller ones)12 oz chicken 3 medium tomatoes3/4 C shredded parmesan cheese
If you don't already have the onion, carrots and peppers cut, I would do that first.
Heat olive oil in bottom of stock pan on medium high. Add onions and saut� a couple of minutes until translucent. Add carrots and peppers and continue to cook until veggies become tender. Add garlic.
While that is cooking, if you haven't already diced the zucchini, dice it now. I did smaller pieces (1/2" chunks) so it would cook quicker.
When veggies are tender add the tomato paste, Italian seasoning and water. I added approximately 6 cups of water. Depending on preference of thickness, that amount can be adjusted to your liking. I estimated on the amount of seasoning I put in and that can be adjusted for taste as well.
While the soup is simmering, if you didn't start with cooked chicken, you can cook that now. I boiled my chicken breasts, let them cool and shredded them. Tomatoes can also be chopped now.
Let soup simmer approximately 30 minutes or until desired tenderness. Add chicken and tomatoes and simmer a few more minutes until tomatoes are tender.
Spoon soup into bowls and garnish each with 1 tbsp of parmesan cheese.
Serving Size: makes 10 2 cup servings depending on water added
Number of Servings: 10
Recipe submitted by SparkPeople user AMILNEFLIP.
Heat olive oil in bottom of stock pan on medium high. Add onions and saut� a couple of minutes until translucent. Add carrots and peppers and continue to cook until veggies become tender. Add garlic.
While that is cooking, if you haven't already diced the zucchini, dice it now. I did smaller pieces (1/2" chunks) so it would cook quicker.
When veggies are tender add the tomato paste, Italian seasoning and water. I added approximately 6 cups of water. Depending on preference of thickness, that amount can be adjusted to your liking. I estimated on the amount of seasoning I put in and that can be adjusted for taste as well.
While the soup is simmering, if you didn't start with cooked chicken, you can cook that now. I boiled my chicken breasts, let them cool and shredded them. Tomatoes can also be chopped now.
Let soup simmer approximately 30 minutes or until desired tenderness. Add chicken and tomatoes and simmer a few more minutes until tomatoes are tender.
Spoon soup into bowls and garnish each with 1 tbsp of parmesan cheese.
Serving Size: makes 10 2 cup servings depending on water added
Number of Servings: 10
Recipe submitted by SparkPeople user AMILNEFLIP.
Nutritional Info Amount Per Serving
- Calories: 163.4
- Total Fat: 5.4 g
- Cholesterol: 24.7 mg
- Sodium: 454.0 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.6 g
- Protein: 12.9 g
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