banslug
Cathlete
Thought I'd share this recipe that I just made for the first time. I'm a HUGE fan of soup, stew, chili, etc. My entire house from top to bottom smells SOOOOOOOOOOOOO yummy from cooking this soup earlier today!
Enjoy!
Italian Dinner Soup
1 lb boneless skinless chicken breasts, cubed
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 celery rib, thinly sliced
1 small carrot, thinly sliced
1 garlic clove, minced
4 cups water
1 can (28oz) Italian crushed tomatoes
1 can (14.5oz) chicken broth
3 T grated Parmesan cheese
1 tsp Italian seasoning
½ tsp crushed red pepper flakes
¼ tsp salt
¼ tsp pepper
1 C uncooked elbow macaroni
7 T shredded part-skim mozzarella
· In a dutch oven coated with cooking spray, cook the chicken over medium heat until no longer pink. Remove and keep warm.
· Add the peppers, onion, celery, carrot and garlic to the pan; cook and stir until crisp-tender. Add the chicken, water, tomatoes, broth, Parmesan cheese and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
· Stir in macaroni; cook 20 minutes longer or until macaroni is tender. Sprinkle each serving with mozzarella cheese.
Makes 7 servings, about 1 ½ cup per serving.
Nutritional Info per serving: 203 calories, 4g total fat, 20g protein, 22g carbs, 3g fiber
Original Source: Taste of Home’s Light & Tasty Magazine, February/March 2008 issue
Gayle
Enjoy!
Italian Dinner Soup
1 lb boneless skinless chicken breasts, cubed
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 celery rib, thinly sliced
1 small carrot, thinly sliced
1 garlic clove, minced
4 cups water
1 can (28oz) Italian crushed tomatoes
1 can (14.5oz) chicken broth
3 T grated Parmesan cheese
1 tsp Italian seasoning
½ tsp crushed red pepper flakes
¼ tsp salt
¼ tsp pepper
1 C uncooked elbow macaroni
7 T shredded part-skim mozzarella
· In a dutch oven coated with cooking spray, cook the chicken over medium heat until no longer pink. Remove and keep warm.
· Add the peppers, onion, celery, carrot and garlic to the pan; cook and stir until crisp-tender. Add the chicken, water, tomatoes, broth, Parmesan cheese and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
· Stir in macaroni; cook 20 minutes longer or until macaroni is tender. Sprinkle each serving with mozzarella cheese.
Makes 7 servings, about 1 ½ cup per serving.
Nutritional Info per serving: 203 calories, 4g total fat, 20g protein, 22g carbs, 3g fiber
Original Source: Taste of Home’s Light & Tasty Magazine, February/March 2008 issue
Gayle
