- Serves: 6
Description
Serve this quick-cooking soup immediately after preparing it, while the vegetables are fresh and colorful.
Ingredients
- 4 cups fat-free, low-sodium chicken broth, heated
- 2 cups shredded fresh spinach, cabbage, or lettuce
- 1 medium zucchini, very thinly sliced
- 1/2 cup shredded cooked chicken without skin or shredded cooked lean meat, cooked without salt, all visible fat discarded
- 4 medium button mushrooms, sliced
- 1 medium tomato, cubed
Cooking Instructions
Put the ingredients in a large saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 41
- Total Fat
- 0.5 g
- Saturated Fat
- 0.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.0 g
- Monounsaturated Fat
- 0.0 g
- Cholesterol
- 10 mg
- Sodium
- 62 mg
- Carbohydrates
- 3 g
- Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Calcium
- 0
- Potassium
- 0
1 very lean meat
This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
