Monday, January 4, 2016

80--- Chicken and Zucchini Parmesan Soup {Crock-Pot}

This simple soup is a wonderful combination of zucchini parmesan and chicken parmesan.  The Italian flavors will warm you instantly!  I served this topped with my homemade whole grain croutons (see previous post) and shaved parmesan cheese.

Check your grocer for low sodium or no sodium-added versions of canned tomatoes!  They are in demand so many are easier to find than they used to be. If you can't find them, make sure to put in a request!  Most grocery stores are more than happy to stock them for you!

Chicken and Zucchini Parmesan Soup
Serves ~6

1 1/2 lb boneless skinless chicken breast
4 cups tomato broth (made from bouillon found in the Mexican aisle- substitute low sodium chicken broth if unable to find tomato broth)
8 oz low sodium marinara sauce (I like the simple canned version of Hunts)
2 cans (14 1/2 oz) low sodium diced tomatoes
1/2 yellow onion, chopped
2 Tbsp minced garlic
1/2 cup chopped fresh basil
1/4 tsp ground black pepper
1/2 tsp salt (to taste)
2 medium zucchini, halved and sliced

Combine all ingredients except for zucchini in a slow cooker.  Cook on low for 6 hours, adding zucchini slices for the last 1-2 hours of cooking.

One hour prior to serving, remove chicken breasts and shred.  Return to the pot to heat through.

Serve topped with croutons and shaved parmesan cheese.

Nutrition Info per 1 1/2 cups: 178 calories, 6 g fat, 15 g protein, 19 g carbohydrates, 3 g fiber, ~450 mg sodium

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