Italian Chicken Spaghetti Soup
Parmesan cheese gives you a lot of flavor for not a lot of calorie and fat grams, especially when you use the nonfat version. So make a small deduction from your daily food bank account and you'll yell, "Magnifico!" "Delicioso!" just like the men of Italy who always appreciate good food. To make for easier eating, and just because it's fun, break up the spaghetti in smaller pieces before dropping it into the pot.
Serves 4
2 cups (one 16-ounce can) Healthy Request Chicken Broth
2 cups water
1 (10 3/4 ounce) can Healthy Request Cream of Chicken Soup
1 cup finely chopped celery
1/2 chopped onion
1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
1 1/2 cups (8 ounces) diced cooked chicken breast
1 teaspoon Italian seasoning
1 teaspoon dried parsley flakes
3/4 cup (1 1/2 ounces) uncooked broken spaghetti
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
In a large saucepan, combine chicken broth, water and chicken soup. Stir in celery and onion. Bring mixture to a boil. Add mushrooms, chicken, Italian seasoning, parsley flakes, and spaghetti. Mix well to combine. Cover. Lower heat and simmer 30 minutes. For each serving, spoon 1 1/2 cups soup into a bowl and top with 1 tablespoon Parmesan cheese.
Each serving equals:
HE: 2 1/4 Protein, 1 Vegetable, 1/2 Bread, 1/2 Slider, 13 Optional Calories
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232 Calories, 4 gm Fat, 25 gm Protein, 24 gm Carbohydrate, 793 mg Sodium, 2 gm Fiber
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DIABETIC: 2 Meat, 1 1/2 Starch, 1/2 Vegetable
Cooking Healthy with a Man in Mind
Joanna M Lund
pg 79
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