Chicken Vegetable Soup


This soup can be made ahead and frozen. Freeze the soup in quart containers. Defrost when needed and reheat to serve.

3 ½ cups water
1 TBSP chicken-flavored bouillon granules
1 (14 ½-ounce) can no-salt added whole tomatoes, undrained and chopped
¼ cup dried minced onion
1 tsp dried whole basil
1 tsp paprika
¾ tsp instant minced garlic
¼ tsp salt
1 cup sliced carrots
1 (8 ounce) can mushroom stems and pieces, drained
1 cup diced zucchini
1 cup diced, cooked chicken
2 TBSP Burgundy or other dry red wine

Combine water, bouillon granules, tomatoes, onion, basil, paprika, garlic, and salt in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add carrots; cover and simmer 10 minutes. Add mushrooms, zucchini, chicken, and wine; simmer, uncovered 8 minutes. Serve warm. Yield: 7 cups (about 81 calories per 1-cup serving).

PROTEIN 6.8/ FAT 2.0/ CARBS 9.5

Chicken Vegetable Soup