This week's theme for My Girl Paula is a soup recipe. I looked on line until I found one more on the healthier side. I started back on Weight Watchers today and did not want a fattening soup. In fact, my daughter and I started blogging about our weight loss. My blog can be found here.
This soup was really yummy. I did have to add spices to it to suit my taste. I omitted the oil. I'm not big on zucchini so I substituted frozen green beans and some celery.
The grated parmesan cheese on top was the clincher. It was low in calories. I divided it into 5 servings and it was only 4 WW points (without the cheese).
2 T olive oil (I omitted)
4 boneless, skinless chicken breasts, cut into bite-sized pieces (1 3/4 lb) I used 3 breasts - 1.5 lbs
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium) I omitted - added celery and frozen green beans
2 (14.5 oz) cans diced tomatoes with basil, garlic and oregano
2 (14.5 oz) cans chicken broth
Grated Parmesan cheese, optional (I used low fat Kraft parmesan cheese)
In a large Dutch oven, heat oil over medium-high heat. Add chicken and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes and chicken broth. I added the celery and green beans with the onion and carrot. I did not use the oil.
Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.
Top each serving with grated Parmesan, if desired.
I divided into 5 servings of almost 2 cups each.
WW Points - with the 1.5 lbs chicken and no oil - 4 points per serving
4 tsp. of low fat Parmesan - 1 point.