Old-Fashioned
Chicken-Vegetable Soup

Prep Time: 20 minutes
Total Time: 50 minutes
Makes 4 servings

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into ³/₄" pieces

2 cloves garlic, minced

1 onion, chopped

4 cups low-sodium chicken broth

³/₄ pound green beans, cut into 2" lengths

1¹/₂ cups fresh or thawed frozen corn kernels

1 red bell pepper, chopped

1 rib celery, chopped

1 small zucchini, quartered lengthwise and sliced crosswise

4 sprigs thyme

¹/₂ teaspoon ground black pepper

¹/₄ cup loosely packed celery leaves

2 tablespoons chopped fresh parsley

1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, for 10 minutes, or until lightly browned. Add the garlic and onion and cook, stirring often, for 8 minutes, or until the onion is translucent.

2. Add the broth, beans, corn, bell pepper, celery, zucchini, thyme, and black pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, or until the beans are tender. Remove and discard the thyme. Stir in the celery leaves and parsley.

Per serving: 289 calories, 30 g protein, 23 g carbohydrates, 10 g fat, 2 g saturated fat, 6 g fiber, 209 mg sodium