Italian Chicken & Vegetable Noodle Soup

This healthy soup combines diced chicken with canned tomatoes, fresh vegetables (carrots, zucchini, and onion) and ring-shaped pasta.

Ingredients:

• 1 lb. skinless, boneless chicken breasts
• 1-2 tbsp. olive oil
• 1 lg. can diced tomatoes with basil
• 4 medium carrots
• 2 small zucchini
• 1 small onion or 3 scallions (white & green parts)
• 1 lg. carton + one can Chicken broth
• 1/2 pkg. ring-shaped pasta

Directions:

Dice chicken breasts and cook in large non-stick Dutch oven with 1 to 2 Tbsp. olive oil for 5 minutes till browned. Meanwhile thinly slice carrots on the diagonal and add to pot. Chop onion in large pieces. (If using scallions, slice them smaller.) Add to pot. Cook for 5 minutes. Slice zucchini lengthwise and then in 1/4" slices. Add to pot & cook for 2 minutes while stirring. Add chicken broth and diced tomatoes with basil. Cook on high until soup comes to a full boil. Add pasta rings and turn down to medium. Cook until pasta is done.

Number of Servings: 6

Notes from the Cook: Can be served with a warm crusty bread on a cold winter night. Surprisingly few calories.