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Parmesan Chicken Soup

This is a very easy recipe. Throw it together and come back later to enjoy a warm hearty meal. The chicken just falls apart! Each serving has 21 g of protein, 15 g of carbs (1 carb serving for diabetics), and only 77 mg sodium.

Parmesan Chicken Soup

Ingredients

Serving size: 8 ounces
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Servings:

Ingredients

1 pound
chicken breast
3 cloves
garlic (minced)
1  
green pepper (medium, chopped)
8 ounces
tomatoes (crushed)
4 cups
chicken broth (low sodium)
1  
sweet onion (small, chopped)
1⁄2 cup
parmesan cheese (grated, low sodium)
1 tablespoon
basil (fresh, chopped)
2 teaspoons
oregano (fresh, chopped)
4 ounces
penne (dried)

Directions

Instructions

  • Add chicken breast, green pepper, garlic, tomatoes, chicken broth, onion, 1/3 cup parmesan, basil, and oregano to a Crock-Pot.
  • Cook on low for 7 hours.
  • Take 2 forks and shred the chicken while it is still in the Crock-Pot.
  • Stir dry pasta into the soup and continue cooking on high for 30 minutes.
  • Ladle soup into a bowl and garnish with extra parmesan and basil.

Nutritional Analysis

Per serving
Calories: 191 kcal
Protein: 21 g
Carbohydrates: 15 g
Dietary Fiber: 1 g
Phosphorus: 224 mg
Potassium: 349 mg
Sodium: 77 mg