Soup

Mild Chicken and Veggie Soup is for Soup.

Mild Chicken and Veggie Soup takes 20 minutes to prepare.

Mild Chicken and Veggie Soup takes 30 minutes to cook.

Mild Chicken and Veggie Soup makes 4 servings.

The ingredients for Mild Chicken and Veggie Soup are:

2 medium summer squash (zucchini), sliced thin
1 8-oz box of sliced mushrooms
1 box "Imagine" brand Organic Free Range Chicken Broth, low-sodium type
1 medium shallot
1/2 teaspoon onion powder
1/2 teaspoon dried basil
black pepper (to taste)

Here is how you make Mild Chicken and Veggie Soup:

Pour the chicken broth into a saucepan and turn it on low heat. Dice the shallot fine, toss it into the pot. Slice the summer squash into thin discs, add that, then add the whole container of mushrooms. Add onion powder/dried basil/black pepper. Bring to a boil, then turn back to a simmer and keep it there until the mushroom and summer squash are tender.At this point, if you -want- to add other ingredients, you can - some recommendations (not included in the calorie total shown here!) include diced chicken breast, fresh spinach leaves (they will wilt into the soup nicely), pre-cooked homemade meatballs (turkey meatballs are very good in this!), diced tomatoes, etc. If you don't mind carbs, you can also add one packet of ramen noodles (do NOT use the sauce packet, just the noodles themselves). If you'd like to kick it up to make it spicier, add some red pepper flakes and/or a little chili paste/tabasco or other chili sauce.Number of Servings: 4Recipe submitted by SparkPeople user LADYPIXEL.

The nutritional information for Mild Chicken and Veggie Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 53.7

• Total Fat: 1.3 g
• Cholesterol: 5.0 mg
• Sodium: 101.0 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 1.4 g
• Protein: 3.9 g

The dietary needs meet for Mild Chicken and Veggie Soup is Low Fat