Hearty Chicken-Vegetable Soup (Weight Watchers Best Eats, p. 40)

Since my surgery, I have been looking for low-fat options. This is really delicious, easy to make, serves 8 and is only 107 calories per serving. It has ZERO saturated fat. Altogether, a perfect winter pick-me-up.

Ingredients:
3 (14-ounce) cans chicken broth
1 (14 1/2-ounce) can diced tomatoes
2 carrots, sliced
2 onions, chopped
2 celery stalks, sliced
1 zucchini, diced
3/4 cup elbow macaroni
2 garlic cloves, minced
1/2 pound skinless boneless chicken breasts, chopped
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp black pepper

1. Bring broth and tomatoes to a boil in large saucepan. Add carrots, onions, celery, zucchini, macaroni, and garlic; return to a boil, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, 30 minutes or until the vegetables are tender.

2. Increase heat to medium-high; add chicken, parsley, salt, and pepper. Return to a boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10 minutes.