Italian Chicken and Vegetable Soup Recipe

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Ingredients:

Serving

3 tbsp olive oil
4 cups cubed boneless skinless chicken breasts
1/2 a zucchini , chopped into half moons
1/2 cup diced onion
1 cup carrot, chopped
2 (14 1/2 oz) cans italian tomatoes, diced
3 1/2 cups chicken broth
salt and pepper

Directions:

Cook the diced chicken with the olive oil in a huge pot for about 5-10 minutes until done.
Add zucchini, onions, carrots and cans of undrained tomatoes. Mix well.
Finally add all of the chicken broth to the pot.
Let simmer for about 30 minutes.
After 30 minute generously season with salt and pepper to taste.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	186.56 Kcal (781 kJ)
Calories from fat	79.19 Kcal
		% Daily Value*
Total Fat	8.8g	14%
Cholesterol	69.8mg	23%
Sodium	770.22mg	32%
Potassium	501.61mg	11%
Total Carbs	2.8g	1%
Sugars	1.41g	6%
Dietary Fiber	0.76g	3%
Protein	24.01g	48%
Vitamin C	10.1mg	17%
Vitamin A	0.2mg	5%
Calcium	19.3mg	2%

Amount Per 100 g
Calories	71.72 Kcal (300 kJ)
Calories from fat	30.44 Kcal
		% Daily Value*
Total Fat	3.38g	14%
Cholesterol	26.83mg	23%
Sodium	296.08mg	32%
Potassium	192.82mg	11%
Total Carbs	1.08g	1%
Sugars	0.54g	6%
Dietary Fiber	0.29g	3%
Protein	9.23g	48%
Vitamin C	3.9mg	17%
Vitamin A	0.1mg	5%
Calcium	7.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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