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Chicken Soup

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

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

Method
 

  1. Spray a large stockpot with nonstick spray. Saute onion and garlic for approximately 5 minutes.
  2. Add the chicken broth.
  3. Next add the Rotel tomatoes, drained green beans, and coleslaw mix.
  4. 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.
  5. Next, add the shredded chicken. We usually use rotisserie chicken to make cooking time faster.
  6. Add the chopped zucchini or yellow squash.
  7. Add salt and pepper to taste.
  8. Simmer for 15 minutes until the vegetables are tender.
  9. Serve with Tortilla Chips.