Hearty Chicken Vegetable Soup

chickensoup (1)

Taken from Health Can Be Simple

Makes 4 servings

Per serving

1 Leaner protein servings

3 condiments

1 fat serving

3 vegetable servings

• 2.25 lbs raw, boneless, skinless chicken breast, cut into 1” pieces (should yield four 6-oz cooked servings)

• 32 oz reduced-sodium, fat-free chicken broth

• 2 cups (18 medium) mushrooms, cut into quarters

• 2 cups celery (7 large stalks), thinly diced

• 1 cup (1 medium 2-¾” x 2-½”) yellow bell pepper, cut into 1” pieces

• 1 cup (1 medium 2-¾” x 2-½”) red bell pepper, cut into 1” pieces

• 1 cup (1 medium 2-¾” x 2-½”) green bell pepper, cut into 1” pieces

• ½-1 cup (4 to 8 oz) water (optional, add extra water depending on how thick you ½ cup scallions (3-4 scallions), chopped

• 2 Tbsp cream

• 2 Tbsp dried parsley or ¼ cup fresh parsley, finely chopped

• 4 tsp olive or canola oil

• ½ tsp dried thyme leaves

• ¼ tsp black pepper, freshly ground

• want your soup)

• 2 cloves garlic, finely minced

 Directions:

 Trim all visible fat from chicken and cut into 1” pieces; clean and cut mushrooms, pepper, celery, and scallions. Heat oil in a large saucepan over medium heat. Add minced garlic and chicken; cook until chicken is no longer pink, about 5 minutes. Add bell peppers, celery, and mushrooms. Cook until vegetables are tender, about 7 minutes. Add scallions, broth, water (optional), cream, thyme, black pepper, and parsley. Simmer until ready to serve.

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