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" The cold-relieving health benefits of chicken soup are already widely known, but have you ever considered the diet-friendly advantages in a steaming bowl of the veggie- and lean protein-packed dish? Homemade varieties are especially waist-friendly, since you can control the levels of sodium and add as many fresh vegetables as you desire. Whether you&amp;#039;re looking to make a light main course or supplement another entr\u00E9e, we&amp;#039;ve got five nutritious and flavorful chicken soup recipes that are sure to bowl you over. From our elegant Spring Chicken Vegetable Soup to our hearty Chicken Minestrone, each of these under-300 calorie options will succeed in soothing the soul while satisfying hunger.    Chicken Tortilla Soup Recipe Serves 6 Active Time: 10 minutes Total Time: 45 minutes INGREDIENTS 1 lb chicken thighs, skin removed 3 cups water 2 cans (14\u00BD oz each) fat-free reduced-sodium chicken broth 1 can (15 oz) black beans, rinsed 1 can (15\u00BC oz) kernel corn 1 can (14\u00BD oz) diced tomatoes with green chiles \u00BD tsp each ground cumin and dried oregano 1 cup crumbled tortilla chips \u00BD cup chopped cilantro Garnish: lime wedges, tortilla chips PREPARATION 1. Bring chicken and water to a boil in a large saucepan. Reduce heat, cover and simmer 25 minutes or until chicken is cooked. Remove chicken to cutting board; let cool slightly. 2. Meanwhile, add broth to pot; bring to a boil. Stir in beans, corn, tomatoes, cumin and oregano, and bring to a simmer. Simmer 5 minutes for flavors to blend. 3. Meanwhile, pull chicken meat from bones and shred. 4. Stir chicken and tortillas into soup; cook 1 minute to slightly soften tortillas. Remove from heat and stir in cilantro. Per serving: 240 cal, 16 g pro, 33 g car, 7 g fiber, 7 g fat (2 g sat fat), 36 mg chol, 1038 mg sod     Slow-Cooker Chicken Posole Serves 4 Active Time: 10 minutes Total Time: 3 hours 30 minutes INGREDIENTS 1 can (15 oz) yellow or white hominy, drained 1 can (14.5 oz) Mexican-style diced tomatoes 1 can (10 oz) mild green enchilada sauce 2 carrots, diced 1 medium onion, chopped 3 garlic cloves, minced 2 tsp cumin 5 chicken thighs (1 1\u20442 lbs), skin removed Chopped cilantro (optional) Lime wedges (optional) Tortilla chips (optional) PREPARATION 1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow-cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1\u20442 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface. 2. Remove chicken; pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips Per serving: 262 cal, 22 g pro, 26 g car, 5 g fiber, 7 g fat (1 g sat fat), 80 mg chol, 1083 mg sod     Chicken Minestrone with Pesto Serves 6 Active Time: 15 minutes Total Time: 9 hours INGREDIENTS 1 can (28 oz) diced tomatoes in juice, undrained 4 cups chicken broth 1 lb boneless, skinless chicken thighs, cut in 1-in. chunks 1 medium baking potato, peeled and diced \u00BD cup each chopped onion, carrot and celery \u00BC tsp pepper 1 can (16 oz) white kidney beans (cannellini), rinsed 1 medium zucchini, diced 1 cup frozen cut green beans, thawed 1\u20443 cup refrigerated prepared basil pesto PREPARATION 1. Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker. 2. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender. 3.Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender. 4. Spoon into bowls; top servings with pesto. Per serving: 289 cal, 25 g pro, 27 g car, 6 g fiber, 9 g fat (2 g sat fat), 67 mg chol, 827 mg sod     Spring Chicken &amp;amp;amp; Vegetable Soup Serves 6 Active Time: 10 minutes Total Time: 25 minutes INGREDIENTS 3 cans (14 oz each) chicken broth 3 Tbsp orzo (rice-shaped pasta) 11/2 cups sliced baby or small zucchini and/or yellow squash 4 scallions, sliced, white and green parts separated 8 oz boneless, skinless chicken breasts, thinly sliced 1/2 cup frozen peas 1 Tbsp each lemon juice and snipped dill PREPARATION 1. Bring broth to a boil in a large saucepan. Stir in orzo; boil 9 minutes or until almost tender. 2. Stir in squash and white part of scallions; cook 1 minute. Add chicken and peas; reduce heat and simmer, stirring occasionally, 1 minute or until chicken is cooked through and vegetables and orzo are tender. 3. Remove from heat and stir in lemon juice, dill and scallion greens. Plan ahead: Slice veggies and chicken a day ahead and refrigerate. Per serving: 82 cal, 11 g pro, 7 g car, 1 g fiber, 1 g fat, 22 mg chol, 413 mg sod     Chicken Noodle Soup Serves 6 Active Time: 15 minutes Total Time: 50 minutes INGREDIENTS 6 cups chicken broth 1 lb boneless, skinless chicken thighs, visible fat trimmed 1 cup chopped celery 1 cup onion 1 cup baby carrots, halved crosswise 1 large parsnip, peeled and chopped 1 tsp minced garlic 1 bay leaf 1\u20444 tsp pepper 2 cups uncooked medium egg noodles 1\u20444 cup snipped fresh dill PREPARATION 1. Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender. 2. Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes, or until tender. 3. Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill. Per serving: 197 cal, 21 g pro, 20 g car, 3 g fiber, 4 g fat ( 1 g sat fat), 75 mg chol, 669 mg sod More: 19+ Chicken Recipes and Ideas That Go Along With Soup "^^<http://www.w3.org/2001/XMLSchema#string>
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