Bounty Soup
Bounty Soup Photo
Bounty Soup

Prep and Cook Time 30 minutes

YIELD Makes 4 servings


1 to 2 yellow crookneck squash (about 1/2 pound)
2 cups frozen mixed vegetables
1 teaspoon dried parsley flakes
1/8 teaspoon salt
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
2 teaspoons vegetable oil
3/4 pound boneless skinless chicken breasts, chopped
1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes


  1. Cut wide part of squash in half lengthwise; lay flat and cut crosswise into 1/4-inch-thick slices. Cut narrow part of squash into 1/4-inch-thick slices. Place squash, mixed vegetables, parsley, salt, rosemary, thyme and pepper in medium bowl.
  2. Heat oil in large saucepan over medium-high heat. Add chicken; stir-fry 2 minutes. Stir in vegetables and seasonings. Add broth and tomatoes, breaking large tomatoes apart. Cover; bring to a boil. Reduce heat to low; cover. Cook 5 minutes or until vegetables are tender. Garnish as desired.
Serving Suggestion
Serve soup with grilled mozzarella cheese sandwiches.
This recipe appears in: Soups
Serving Size: 1-1/2 cups
Sodium 490 mg
Protein 27 g
Fiber 6 g
Carbohydrate 20 g
Cholesterol 60 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 17 %
Calories 225
Meat 2-1/2
Vegetable 4
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