Hearty Chicken Vegetable Soup

Something to warm up this cold weekend

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
  • 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 want your soup)
  • 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
  • 2 cloves garlic, finely minced

DIRECTIONS:

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

YIELDS: 4 servings

PER SERVING: 1 leaner protein, 1 healthy fat, 3 vegetables, 3 condiments

Annestasis
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