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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/4 cups each)
Summer Harvest Chicken Soup
Not sure what to do with the extra zucchini from the garden?  Try this quick-cooking recipe that uses canned chicken and canned tomatoes mixed with fresh and frozen veggies to make an easy, flavorful soup.
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Serves: 4 servings (about 1 1/4 cups each)
Prep Time: 15 minutes
Cook Time: 15 minutes
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1 3/4 cups Swanson® Natural Goodness® Chicken Broth
1 can (about 8 ounces) tomato, cut up
1/2 cup thinly sliced zucchini
1 small carrot, thinly sliced (about 1/3 cup)
1/3 cup frozen peas
1 small onion, chopped (about 1/4 cup)
1/8 teaspoon ground black pepper
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water




Heat the broth, tomatoes, zucchini, carrot, peas, onion and black pepper in a 1 1/2-quart saucepan over medium heat to a boil.
Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the chicken to the saucepan and cook until the mixture is hot, stirring occasionally.


Notes:
Nutritional Values per Serving using Swanson Natural Goodness Chicken Broth: Calories 67, Total Fat 1g, Saturated Fat 0g, Cholesterol 14mg, Sodium 503mg, Total Carbohydrate 8g, Dietary Fiber 2g, Protein 7g, Vitamin A 44%DV, Vitamin C 12%DV, Calcium 3%DV, Iron 4%DV

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