Prep-15 mins Cook-45 mins. Serves-8
3 (14 oz/ 396 grams) can reduced sodium chicken stock*
1 (14 ½ oz/ 411 grams) can diced tomatoes
2 carrots, sliced
2 onions, sliced
2 celery stalks, sliced
1 zucchini, diced
½ cup elbow macaroni
2 garlic cloves, minced
½ pound/ 228 grams skinless, boneless chicken breast, chopped*
¼ cup chopped fresh parsley
½ t salt
¼ t black pepper
Bring the broth and tomatoes to a boil in a large saucepan. Add the carrots, onions, celery, zucchini, macaroni, and garlic. Return to a boil, stirring occasionally. Reduce the heat and simmer, covered, stirring occasionally for 30 minutes or until vegetables are tender.
Increase the heat to medium; add chicken, parsley, salt, and pepper. Return to a boil, stirring occasionally. Reduce heat, cover and simmer an additional 10 minutes or until chicken is cooked through.
Per serving(1 ¼ cup): 107 Cal, 1 g fat, 0g sat fat, 0 g. trans fat, 16 mg chol, 643 mg. sod, 15 g. carb, 3 g. fiber, 10 g. prot, 38 g. calc.
To make this vegetarian, replace chicken broth with vegetable broth and chicken with firm tofu.