Bounty Soup the Editors of Publications International, Ltd.
Prep and Cook Time 30 minutes
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 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|
- 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.
Serve soup with grilled mozzarella cheese sandwiches.
|Serving Size:||1-1/2 cups|
|Calories from Fat||17 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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