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Add a photoServings: 2
Ingredients
- 13 ounce nonfat chicken broth
- 1 c. Frzn Mixed Vegetables
- 1/2 c. Macaroni vegetable
- 1/8 tsp Dry Oregano or possibly thyme
- 1/2 c. Cooked Chicken Diced
Directions
- Bring broth to a boil in a saucepan. Add in vegetables, macaroni, oregano and chicken. Reduce heat; simmer for 3 to 4 min.
- TO TRANSPORT Cool: Pack garnish in a sandwich-sized plastic bag and keep chilled till ready to use. Cold so up slightly and pour into a micro-safe storage container. Chill till ready to eat; heat in a microwave on HIGH till warm, about 2 min. Garnish with parsley or possibly scallions.
- TO TRANSPORT Warm: Pack garnish in a sandwich-sized bag and keep chilled till ready to use. Pour boiling warm soup into a warm Thermos and use within a couple of hrs. When ready to eat soup, garnish with parsley or possibly scallions.
- VARIATION: Substitute quick-cooking rice for pasta. To make BEEF-VEGETABLE SOUP, replace the chicken broth with reduced-fat (or possibly fat free) beef broth and use 1/2 c. of cooked beef instead of chicken.
- NOTES : For a light lunch, serve it with whole grain crackers; for a hearty lunch, pair it with Roasted Red Peppers on a Bagel or possibly PizzaQuicks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 2 servings | |
| Calories 273 | |
| Calories from Fat 65 | 24% |
| Total Fat 7.26g | 9% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 376mg | 16% |
| Potassium 534mg | 15% |
| Total Carbs 36.3g | 10% |
| Dietary Fiber 6.3g | 21% |
| Sugars 0.7g | 0% |
| Protein 16.69g | 27% |
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