Bounty Soup
4 SERVINGS | 1½ CUPS
CAL 225 | FAT 4G | SAT FAT 1G | PROTEIN 27G | CARBS 20G | CHOL 60MG | FIBER 6G | SODIUM 490MG
DIETARY EXCHANGE: 4 VEGETABLE, 2½ MEAT
1-2 yellow crookneck squash (about ½ pound)
2 teaspoons vegetable oil
¾ pound boneless, skinless chicken breasts, chopped
2 cups frozen mixed vegetables
1 teaspoon dried parsley flakes
⅛ teaspoon salt
⅛ teaspoon dried rosemary
⅛ teaspoon dried thyme
⅛ teaspoon black pepper
1 can (about 14 ounces) fat-free, reduced-sodium chicken broth
1 can (about 14 ounces) stewed tomatoes
1. Cut wide part of squash in half lengthwise; lay flat and cut crosswise into ¼-inch-thick slices. Cut narrow part of squash into ¼-inch-thick slices.
2. Heat oil in large saucepan over medium-high heat. Add chicken; stir-fry 2 minutes. Stir in squash, mixed vegetables, parsley, salt, rosemary, thyme, and pepper. Add broth and tomatoes, breaking large tomatoes apart. Cover; bring to a boil. Reduce heat to low; cover. Cook 5 minutes, or until vegetables are tender. Garnish as desired.
Serving Suggestion: Serve soup with grilled mozzarella cheese sandwiches.
TIP Yellow squash are also known
