Preparation time: 30 minutes
Number of servings: 4
Ingredients
1 can (14½-ounce) reduced-sodium
chicken broth
½ cup water
1 pound (3 medium) potatoes, cut
into ½-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 ¼-inch
slices
3 green onions, sliced
2 teaspoons dried basil
teaspoon salt
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
Per serving: 240 calories (12% calories from
fat); 25g carbohydrates; 3.1g total fat; 65mg
cholesterol; 1g saturated fat; 4g dietary fiber;
216mg sodium; 28g protein
Source: Produce for Better Health Foundation (supplied courtesy
of the United States Potato Board)
Grandma’s chicken
vegetable soup
8
8
Tehama
County
Shasta County
Siskiyou
County
Mt. Shasta
Redding
Red Bluff
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About Dignity Health’s North State hospitals
Mercy Medical Center Mt. Shasta, Mercy Medical Center Redding and
St. Elizabeth Community Hospital in Red Bluff are members of Dignity Health.
We are passionate about patient care; committed to community outreach;
advocates for the underserved; and dedicated to delivering quality, affordable
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Community Hospital has been named a Thomson Reuters 100 Top Hospital in
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and Shasta Senior Nutrition Program.
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