Easy Chicken & Squash Soup Recipe - 30 Minute Meal

Bounty Soup

Prep and Cook Time 30 minutes

YIELD Makes 4 servings

INGREDIENTS

1 to 2 yellow crookneck squash (about 1/2 pound) 2 cups frozen mixed vegetables 1 teaspoon dried parsley flakes 1/8 teaspoon salt 1/8 teaspoon dried rosemary 1/8 teaspoon dried thyme 1/8 teaspoon black pepper 2 teaspoons vegetable oil 3/4 pound boneless skinless chicken breasts, chopped 1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth 1 can (14-1/2 ounces) stewed tomatoes

PREPARATION:

1. Cut wide part of squash in half lengthwise; lay flat and cut crosswise into 1/4-inch-thick slices. Cut narrow part of squash into 1/4-inch-thick slices. Place squash, mixed vegetables, parsley, salt, rosemary, thyme and pepper in medium bowl.
2. Heat oil in large saucepan over medium-high heat. Add chicken; stir-fry 2 minutes. Stir in vegetables and seasonings. 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. This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups Sodium 490 mg Protein 27 g Fiber 6 g Carbohydrate 20 g Cholesterol 60 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 17 % Calories 225 DIETARY EXCHANGE: Meat 2-1/2 Vegetable 4