![](http://2.bp.blogspot.com/-8mBtJcNPa0M/VohpbVpCPMI/AAAAAAAAENM/9gVrULjU7Sg/s640/P1050988.jpg)
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.
![](http://3.bp.blogspot.com/-f_94utbBO5U/VohptEocVBI/AAAAAAAAENY/3MX7Kw8flw0/s640/P1050993.jpg)
Nutrition Info per 1 1/2 cups: 178 calories, 6 g fat, 15 g protein, 19 g carbohydrates, 3 g fiber, ~450 mg sodium
No comments:
Post a Comment