Nonprofit Org. U.S. Postage PAID Permit No. 1715 Pittsburgh, PA 1 Hospital Way, Butler, PA 16001-4670 ~áNSTMPQMUPRNMT|_ep|eo|kçïeáêáåÖ|QKTRñTKéÇÑ===N===NOLSLOMOO===NMWPPWRS=^j U.S. Department of Veterans A airs Veterans Health Administration VA Pittsburgh Healthcare System ai166889293552_DonateBlood_JointCampaign_Ad_4.75x4.pdf 1 11/19/2022 4:22:17 PM Grandma’s chicken vegetable soup Makes 4 servings. Ingredients 1 can (141⁄ 2-ounce) reduced-sodium chicken broth 1⁄ 2 cup water 1 pound (3 medium) potatoes, cut into 1⁄ 2-inch cubes 1 medium carrot, cut into ¼-inch slices 1 pound boned and skinned chicken breasts, cut into 1-inch chunks 1 medium zucchini, cut into 1⁄ 4-inch slices 3 green onions, sliced 2 teaspoons dried basil 1⁄ 8 teaspoon salt 1⁄ 8 teaspoon black pepper Directions » In 3-quart saucepan over medium heat, combine broth and water. » Cover and bring to boil. » Add potatoes and carrot; cover and cook 5 minutes. » Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. » Season with salt and pepper. Nutrition information Serving size: 1⁄ 4 recipe. Amount per serving: 240 calories, 3.1g total fat (1g saturated fat), 25g carbohydrates, 28g protein, 4g dietary fiber, 216mg sodium. Source: Produce for Better Health Foundation
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