SOUPS: MINESTRONE SOUP WITH CHICKEN (click here to print)

2.          MINESTRONE SOUP WITH CHICKEN
3.             
4. 2 tbsp. bacon grease, butter or coconut oil
• 1/2 large onion, finely diced (or 1 cup diced frozen onion)
• 
  
• 1 zucchini, chopped into 1 inch chunks
• 8 cloves garlic, crushed (or 1 tbsp.)
• 1 tsp. salt
• 4 cups chicken stock
• 2 cups diced tomatoes
• 1 lb. chicken breast, cut into 1 inch cubes*
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/8 tsp. red pepper flakes
• Rind of Parmesan cheese (optional)
• Garnish with fresh Parmesan Cheese 

1. Add bacon grease to large pot over medium heat. Then add onion.  Cover and cook for 5 minutes. Add zucchini, garlic and salt. Cover and cook for an additional 5 minutes. (Keep an eye on pot and stir if you see the garlic is burning.)  Add diced chicken to pot and stir. Cook for 2-3 minutes before adding the remaining ingredients (except the fresh Parmesan Cheese). Cover and cook on high until soup comes to a full boil then reduce to medium and cook for 5 minutes or until chicken is done. Taste for salt and adjust if needed. 
   Serve with fresh grated Parmesean cheese.  serves 5

notes

1. Nutrition: 230 Calories, 8.5 grams Fat, 8 grams Total Carbs, 2 grams Fiber, 6 Net Carbs, 31 grams Protein 

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