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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