Hearty Chicken Vegetable Soup Recipe Idea

 

Hearty Chicken Vegetable Soup

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Makes 4 servings

Per serving:

1 lean

3 greens

1 fat

3 condiments

Ingredients:

2 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 (for extra protein, I substitute with bone broth)

2 cups mushrooms, cut into quarters

2 cups celery, thinly sliced

1 cup red bell pepper, cut into 1" pieces

1 cup green bell pepper, cut into 1" pieces

1/2 - 1 cup water (optional - add extra water depending on how thick you want it)

1/2 cup scallions, chopped

2 Tbsp cream

1 Tbsp dried parsley or 1/4 cup fresh parsley, finely chopped

4 tsp olive oil

1/2 tsp dried thyme leaves

1/4 tsp black pepper

2 cloves garlic, finely minced

Directions:

Heat oil in large saucepan over medium heat. Add minced garlic and chicken; cook until chicken is no longer pink, about 5 min. Add bell peppers, celery, and mushrooms. Cook until vegetables are tender, about 7 min. Add scallions, broth, water (optional), cream, thyme, black pepper, and parsley. Simmer until ready to serve.