Italian Dinner Soup Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 pound boneless skinless chicken breasts, cubed
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 celery rib, thinly sliced
1 small carrot, thinly sliced
1 garlic clove, minced
4 cups water
1 can (28 ounces) Italian crushed tomatoes
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked elbow macaroni
7 tablespoons shredded part-skim mozzarella cheese
Instructions
In a nonstick Dutch oven coated with cooking spray, cook the chicken over medium heat until no longer pink. Remove and keep warm.
Add peppers, onion, celery and carrot to pan; cook and stir until crisp-tender. Add the garlic; cook 1 minute longer. Add the chicken, water, tomatoes, broth, Parmesan cheese and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
Stir in macaroni; cook 20 minutes longer or until macaroni is tender. Sprinkle each serving with mozzarella cheese.
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