Luther's Italian Chicken Soup
Recipe created by Luther Vandross
January 01, 2006
Once Luther Vandross learned he was diabetic, he got into healthier cooking and eating. One taste of this soup, and you'll be singing his praises!
Servings: Makes 6 servings
- 1 teaspoon olive oil
- 1 small onion , finely chopped
- 1/2 cup chopped celery
- 3 cloves garlic , minced
- 1 pound ground chicken
- 2 cans (14.5 ounces) no-salt-added stewed tomatoes , undrained
- 1 can (14.5 ounces) reduced-sodium fat-free chicken broth
- 1 can (8 ounces) no-salt-added tomato paste
- 1 jar (4 ounces) chopped or sliced pimientos , drained
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup uncooked rotini pasta
Coat a large soup pot with fat-free cooking spray and add olive oil. Heat over medium heat until the oil is hot. Add the onion, celery and garlic. Cook, stirring frequently, until the vegetables are just tender, about 4 minutes. Add the chicken and cook, breaking up the meat with a spoon, until the chicken is no longer pink, about 10 minutes. Pour off any fat.
Stir in the stewed tomatoes, broth, tomato sauce, pimientos, Italian seasoning, basil, oregano, salt and pepper. Bring to a boil over high heat. Add the pasta and return to a boil. Reduce the heat to medium-low, cover and cook until the pasta is just tender, about 15 minutes.
From the book Patti LaBelle's Lite Cuisine
250 calories, 6 grams fat, 1.5 grams saturated fat, 50 mg of cholesterol, 850 mg sodium, 27 grams carbohydrate, 3 grams fiber, 24 grams protein
Diet exchanges: 1 starch, 2 1/2 very lean meat, 2 vegetables, 1 fat or 2 carbohydrate choices
Printed from Oprah.com on March 11, 2014
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