Bounty Soup

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Bounty Soup."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/bounty-soup-recipe.htm>  29 August 2008.

Bounty Soup Photo
Bounty Soup
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
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:
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.

Nutritional Information:
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
Dietary Exchange:
Meat 2-1/2
Vegetable 4


This recipe appears in: Soups