WW Chicken Vegetable Soup
1/2 lb boneless skinless chicken breasts, cut into
2 cups assorted fresh vegetables (sliced carrots,
broccoli florets and chopped red bell peppers.
Note: (1 (10 oz) box frozen mixed vegetables,
thawed may be used instead of fresh vegetables)
1 tsp cooking oil
1 (14 1/2 oz) can chicken broth
1-1/2 cups water
1 envelope (0.7 oz) dry Italian dressing mix
1/2 cup uncooked instant white rice
2 tbsp chopped fresh parsley
1. Cook and stir chicken in hot oil in a large saucepan over medium-high heat
5 minutes or until chicken is done.
2. Add in broth, water, vegetables and dressing mix. Bring to a boil and cover.
Simmer over low heat 5 minutes.
3. Stir in the rice and parsley. Remove from heat. Let stand covered 5 minutes.
Yield: 5 Servings
Serving Size: 1 Cup per serving.
WW Plus+ = 3 per serving
Calories 130, Carbs 13 g, Fat 2.5 g, Fiber 1 g, Protein 13 g
WW Plus+ = 3