Tuesday, October 18, 2011

It's That Time! Soup Time!

This is a bit of a twist on the traditional chicken soup and is very healthy but most of all TASTY! Always on the hunt for meals that are good for you and taste good, because of the health problems of my parents, I tried this and it was a direct hit. Make it and let me know what you and your family think.

Italian Chicken Soup

4 chicken breast halves (bone in), skinned
1 large onion, halved
1 large carrot, quartered
3 celery ribs with leaves, chopped
3 1/2 cups low-sodium chicken broth
2 cups water
2 teaspoons low-sodium chicken bouillon granules
2 bay leaves
1 can (14 1/2 oz) diced tomatoes, undrained
6 green onions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup ketchup
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 cans (15 1/2 oz each) light red kidney beans
1/4 cup grated Romano cheese

In a 5 qt Dutch oven or large pot, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1 1/2 hours. Remove chicken; strain and reserve broth. Discard vegetables and bay leaves. When the chicken is cool enough to handle, remove bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to pot; add tomatoes, onions, parsley, ketchup, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat. Add beans, cheese and chicken; heat through.

Yield: 14 - 1 cup servings (3 1/2 quarts)

Calories: 125
Total fat: 1 gm
Calories from Fat: 8%
Saturated Fat: trace
Cholesterol: 12 mg
Carbohydrate: 19 gm
Protein: 11 gm