TLC Cooking "Bounty Soup"

Bounty Soup

Bounty Soup

Prep and Cook Time 30 minutes

YIELD Makes 4 servings
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INGREDIENTS

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

PREPARATION:

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.
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

NUTRITIONAL INFORMATION: