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Italian Dinner Soup Recipe

Photo by: Taste of Home

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“My husband takes soup or stew to work daily for lunch,” writes Joan Winterle from Center Barnstead, New Hampshire. “This hearty soup is his very favorite and the one he requests nearly every time I ask him what to make.” Enjoy!

This recipe is:

Healthy

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7 Servings
Prep: 20 min. Cook: 1-1/4 hours

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

Directions

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, carrot and garlic to the pan; cook and stir until crisp-tender. 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. Yield: 7 servings (about 2-1/2 quarts).

Nutrition Facts: 1-1/2 cups equals 203 calories, 4 g fat (2 g saturated fat), 42 mg cholesterol, 707 mg sodium, 22 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch.

Italian Dinner Soup published in Light & Tasty February/March 2008, p47

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana