Skinny Chicken Cacciatore Soup
Ingredients
- 4 cups mushrooms, sliced (1-12oz bag)
- 3 cups zucchini, sliced then chopped into fours
- 2½ cups yellow or red bell pepper, chopped
- 2 cups onions, chopped
- 1 teaspoon olive oil
- 2 teaspoons garlic, chopped
- ⅛ teaspoon red pepper flakes
- ½ cup white or red wine or chicken broth
- 1 tablespoon balsamic vinegar or white vinegar
- 4 cups reduced-sodium chicken broth, I used Swanson’s
- 2 cups pasta sauce (from a jar), I used Classico Tomato Basil, see shopping tips
- 1 teaspoon Italian seasonings
- Fresh ground pepper, to taste
- 3 cups chicken breasts, cooked and chopped
Instructions
- In a microwave-safe bowl, add mushrooms, zucchini, bell peppers, and onions. Cook in microwave for 4-5 minutes until onions are soft.
- In a large pan or soup pot, heat 1 teaspoon olive oil. Add garlic and cook for 1 minute. Stir in red pepper flakes and all the cooked veggies including the liquid from veggies.
- Stir in wine and vinegar. Deglaze by boiling down until the liquid has almost evaporated about 5 minutes. Stir in chicken broth and pasta sauce. Bring to a boil, turn down to simmer, cover, and simmer for 15 minutes. Add cooked chicken and simmer 5 minutes to heat through.
Nutrition
Serving: 2cupsCalories: 258kcalCarbohydrates: 23gProtein: 31gFat: 5gSaturated Fat: 1gCholesterol: 53mgSodium: 998mgFiber: 5gSugar: 8gBlue Smart Points: 2Green Smart Points: 5Plus Points: 6