Red Chicken And Vegetable Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Italian | Chicken, Corn, Main dishes, Microwave, Poultry | 4 | Servings |
INGREDIENTS
| 1 | 14 1/2 oz Italian-style | |
| stewed tomatoes | ||
| 2 | 6 oz. hot-style vegetable | |
| juice cocktail | ||
| 1 | 8 oz whole kernel corn | |
| 1 | Onion, cut in wedges | |
| 1 | Zucchini or yellow summer | |
| squash halved | ||
| lengthwise | ||
| cut in 1/2" slices | ||
| 1 | Stalk celery, sliced | |
| 2 | 5 oz. chunk-style chicken |
INSTRUCTIONS
In a 2 quart Microwave casserole, combine undrained tomatoes, vegetable juice cocktail, undrained corn, onion wedges, zucchini or summer squash and celery. Cook, covered on High for 8-10 minutes or until boiling. Stir and cook for 8-12 minutes more or until vegetables are tender, stirring once. Stir in undrained chicken. Cook for 1-2 minutes more or until heated through. MC formatting by bobbi744@sojourn.com NOTES : Per serving: 205 cals., 44 mg. chol., 6 g. fat. Recipe by: Associated Press Recipe Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 01, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 269.2mg
Potassium: 428.6mg
Carbohydrates: 10.7g
Fiber: 2.1g
Sugar: 6.3g
Protein: 1.9g