Hearty Chicken Minestrone

FRAN TOWNSLEY

By
@earth2bt

New years Day 2010 I woke up to the stuffy nosed feeling you get when your getting sick . My first thought was CHICKEN SOUP since you can control the levels of sodium and add as many fresh vegetables as you desire. EVERYONE knows the benefits of that. I ran across this recipe and just had to try it. It can be adjusted to your personal diet changes as needed using lean, low fat ingredients and its made with less sodium then ANY of those canned soup on the shelf.
Warm up and slim down with a bowl of low-calorie chicken soup
By WomansDay.com Staff Posted April 07, 2009 from WomansDay.com
Each of these under-300 calorie options will succeed in soothing the soul while satisfying hunger.
this recipe is standardm measure but can be adjusted to your tastes. I like garlic so I add 1/4 cup of that. I have also used spinach and other veggies such as peas and corn. just remember 1 cup is plenty.


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Rating:

Serves:

6

Prep:

15 Min

Cook:

9 Hr

Ingredients

1 can
diced tomatoes in juice, undrained 28 oz
4 c
chicken broth
1 lb
boneless skinless chicken ( thighs or breasts) cut into one inch chunks
1 medium
potato cut into pieces
1/2 c
each chopped onion, celery,carrots
1/4 tsp
black pepper
1 can
16 oz white kidney beans or light red if you prefer
1
medium zucchini diced
1 c
frozen green beans(thawed)
1/2 c
prepared pesto

Directions Step-By-Step

1
PREPARATION
1. Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
2. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
3.Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
4. Spoon into bowls; top servings with pesto.
Per serving: 289 cal, 25 g pro, 27 g car, 6 g fiber, 9 g fat (2 g sat fat), 67 mg chol, 827 mg sodium

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Other Tag: Quick & Easy