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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken Vegetable Soup

Source: dLife

A hearty soup made with fresh carrots, zucchini, and peas.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	171.8

Total Carbs	9.7 g

Dietary Fiber	3.5 g

Sugars	3.4 g

Total Fat	6.4 g

Saturated Fat	1.5 g

Unsaturated Fat	1.3 g

Potassium	433.3 mg

Protein	12.1 g

Sodium	682.0 mg

Dietary Exchanges 6.4 Fat, 0.9 Vegetables, 0.8 Meat, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp olive oil 1.0
1 tsp black pepper 2.0
2 each chicken thighs 3.0
3 piece raw bacon slices 1.0
1 each medium onions 3.0
3 tbsp fresh basil 1.0
1 tsp fresh rosemary 1.0
1 tbsp chopped parsley 2.0
2 each medium carrots 3.0
3 each small zucchini 2.0
2 each medium celery stalk 32.0
32 oz low sodium chicken broth 1.0
1 cup Peas, garden, frozen 3.5
3 1/2 oz Dreamfields Elbows 1.0
1 pinch salt 1.0
1 tbsp grated Parmesan cheese

Directions

In large frying pan heat oil, add chicken thighs and cook 5 minutes on each side. Remove with slotted spoon, set aside.
Add bacon, onion, and herbs to pan and cook gently, stirring frequently, for about 5 minutes.
Add carrot, zucchini, and celery, cook for 5-7 additional minutes.
Return chicken to pan, add stock and bring to boil.
Reduce heat to low, cover and cook for 35-40 minutes, stirring occasionally.
Remove chicken and bacon with slotted spoon and place on board. Discard bacon.
Stir peas and pasta into soup and return to boil.
Reduce heat and simmer, stirring occasionally, for 7-8 minutes or according to directions on packet, until pasta is al dente.
Remove and discard skin from chicken, remove meat from bones and cut it into small 1/2-inch pieces.
Return chicken meat to soup, stir well and heat through.
Season to taste with salt and ground black pepper.
Ladle into warmed soup plates and sprinkle with Parmesan shavings, if desired.