Low Calorie Chicken Vegetable Soup

By heathersharee on July 24, 2009

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Ingredients

    1. 2 cups chicken, cooked and cubed
    2. 4 cups chicken broth
    3. 10 ounces frozen mixed vegetables ( or 2 cups of chopped veggies)
    4. 1 (14 1/2 ounce) cans of petite diced tomatoes ( I usually use about 1/2 to 3/4 of the can)
    5. 1 garlic clove
    6. 1/2 cup onion, choppped
    7. 1/4 teaspoon black pepper
    8. 1/2 teaspoon basil, crushed
    9. 1/2 teaspoon oregano
    10. 1/2 teaspoon marjoram

Directions

  1. In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
  2. Stir in chicken and undrained tomatoes.
  3. Heat thoroughly.
 
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