Spring Chicken and Vegetable Soup

Spring Chicken and Vegetable Soup

Spring Chicken and Vegetable Soup

By Good Housekeeping
25 minutes

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Details
  • Servings:   6
  • Calories:   100
  • Protein:   12g
  •  
  • Fiber:   2g
  • Sugar:   3g
  • Carb Total:   9g
  •  
  • Trans Fat:   1g
  • Saturated:   1g
  • Fat Total:   2g
  •  
  • Diet:   Low-Fat
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • american
Comments
Ingredients
  • 3 can chicken broth
  • 3 tbsp. orzo (rice-shaped pasta)
  • 1 1/2 c. sliced baby or small zucchini and/or yellow squash
  • 4 scallions, sliced
  • 8 oz. boneless, skinless chicken breasts
  • 1/2 c. frozen peas
  • 1 tbsp. each lemon juice and snipped dill
Instructions

Spring Chicken and Vegetable Soup serves 6 original recipe by Good Housekeeping.

View original preparation instructions

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