Quick Vegetable Chicken Soup	Printer Friendly version
1 pound chicken breast, chopped 1/2 cup onion, chopped 4 cups fat-free chicken broth 10 ounces mixed vegetables, frozen 1 can stewed tomatoes, with basil 2 potatoes, peeled and cubed 1/2 cup celery, sliced 1/2 teaspoon dried marjoram, crushed 1/2 teaspoon dried oregano, crushed 1/2 teaspoon salt 1/2 teaspoon pepper 2 bay leaves
In large dutch oven or pot, cook chicken and onions till chicken is brown. Drain fat. Stir in broth, vegetables, undrained tomatoes, potatoes, celery, salt, pepper and bay leaves. Boil, reduce heat. Cover, simmer for 15 minutes or until vegetables are tender. Take out bay leaves.
Preparation Time: 10 minutes Servings: 8

Per Serving Nutritional Analysis
Per serving (excluding unknown items): 138 calories; 4g fat (25.6% calories from fat); 16g protein; 12g carbohydrate; 3g dietary fiber; 29mg Cholesterol; 508mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fat.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	138 25.6% 32.0% 42.4% 4g 1g 2g 1g 29mg 12g 3g 16g 508mg 503mg 41mg 2mg 1mg 13mg 2032IU 210RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.4mg .4mcg .1mg .1mg 23mcg 8mg 0mg 0 0.0% 1/2 2 1 0 0 0 0