- 1 quart fat free, low sodium chicken broth
- 1 quart water
- 1 2lb Napa cabbage, cut into 1″ strips
- 3 carrots, cut
- 1 large zucchini, cut
- about 6 oz. pasta, cooked according to instructions and then left to soak in the hot pasta water [note: I added pasta because I need carbs in my diet]
- 1 chicken breast, cubed and poached [note: added for protein]
I didn’t sautee the vegetables or add any seasonings at all – just threw in the veggies with the simmering liquids for 30 minutes. It’s important to leave the cooked pasta in the cooking water so it will soak up as much water as it needs and not soak up the soup liquids when you add it.