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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Yet another recipe from The Biggest Loser Club online....this chicken soup did not last long in my house it was gone with in a day.... Ingredients:
1 can (13 ounces) reduced-fat low sodium chicken broth |
1 cup frozen mixed vegetables |
1/2 cup elbow macaroni |
1/8 teaspoon dried oregano or dried thyme |
8 ounces chicken breast, diced |
fresh parsley or sliced scallions (garnish, finely chopped) |
Directions:
1. Bring broth to a boil in a saucepan. Add vegetables, macaroni, oregano, and chicken. Reduce heat; simmer 3-4 minutes.
2. To transport cold: Pack garnish in a sandwich-size plastic bag and keep chilled until ready to use. Cool soup slightly and pour into a mocrowave-safe storage container. Refrigerate until ready to eat; heat in a mircowave on HIGH until hot, about 2 minutes. Garnish with the parsley or scallions.
3. To transport hot: Pack garnish in a sandwich-size plastic bag and keep chilled until ready to use. Pour boiling hot soup into a hot thermos and use within a couple of hours. When ready to eat soup, garnish with parsley or scallions.
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