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Chicken Soup

This soup is a variation of the WW Zero Point Cabbage Soup.
Print Recipe
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 2-3 tsps Minced Garlic
  • ½ Small Onion Diced
  • 3 Cups Low Sodium Chicken Broth
  • 1 Can Rotel Tomatoes
  • 1 Can Green Beans Drained
  • 2 Cups Chopped Cabbage or Coleslaw Tri-Color Mix
  • ½ Cup Carrots Chopped
  • 1 Small Zucchini or Yellow Squash Chopped
  • 2 Cups Shredded Chicken
  • Salt and Pepper to taste

Instructions
 

  • Spray a large stockpot with nonstick spray. Saute onion and garlic for approximately 5 minutes.
  • Add the chicken broth.
  • Next add the Rotel tomatoes, drained green beans, and coleslaw mix.
  • If I use plain chopped cabbage, I add the carrots next. If I use the coleslaw mix, the package already has carrots in with the purple and green shredded cabbage so I skip the carrots.
  • Next, add the shredded chicken. We usually use rotisserie chicken to make cooking time faster.
  • Add the chopped zucchini or yellow squash.
  • Add salt and pepper to taste.
  • Simmer for 15 minutes until the vegetables are tender.
  • Serve with Tortilla Chips.