• 1 Whole chicken breast on the bone, skin & fat removed
• 2½ cups canned low-sodium chicken broth
• 3 cups water
• 2 celery ribs, thinly sliced
• 1 medium onion, finely diced
• 1 cup each 1/2-inch pieces of carrots & zucchini
• 1 can (8¾ oz.) kidney beans, rinsed
• 1 can (8 oz.) stewed tomatoes, drained and chopped
• 1/2 cup alphabet pasta, cooked and drained
• 1/4 tsp. salt
• 1/8 tsp. pepper

Put chicken, broth, water, celery and onion in a pot. Bring to a boil, reduce heat and skim top.

Simmer 15 minutes. Add carrots and zucchini.

Cook 15 minutes more until chicken is opaque near bone.

Remove chicken. Shred meat and return to pot with remaining ingredients. Heat through.

SERVES 4. Per serving: 267 calories and 3 grams fat, 24 grams of protein, 38 grams carbo., 34 mg chol, 497 grams sodium.