Summer Harvest & Chicken Soup

Cooking Instructions

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.

Weight Watchers Points®*: 1

Dietary Exchanges: 1 Nonstarchy Vegetable, 1 Lean Meat

USDA MyPyramid: 1/2 cup Vegetables, 1 oz. Meat

*Weight Watchers and Points ® are a registered trademark of Weight Watchers International, Inc. All references to Points values are based on Weight Watchers International, Inc. published information and do not imply sponsorship or endorsement by Weight Watchers International, Inc. of any such number of Points, or of Campbell products, by Weight Watchers International, Inc.