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Chicken Vegetable SoupChicken Vegetable Soup

Makes 4 servings

1 tablespoon olive oil
1 medium onion, diced
1 large carrot, sliced
1 large stalk celery, sliced
3/4 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
11/2 cups diced tomatoes,
or 1 (15-ounce) can diced tomatoes
1/2 cup chopped zucchini
1/2 cup chopped broccoli
1/2 cup chopped green beans
6 cups reduced-sodium chicken broth
1 teaspoon dried thyme leaves, crushed
Salt and pepper to taste (optional)
2 tablespoons chopped fresh parsley

1. Sauté olive oil, onion, carrot, and celery to a large stockpot over medium high, and stir until onions are translucent.

2. Add chicken, and continue to cook until chicken is nearly cooked.

3. Add diced tomatoes, zucchini, broccoli, green beans, broth, and thyme. Bring to a boil, reduce heat to low, and cover.

4. Cook for an additional 10 minutes; season with salt and pepper, if desired.

5. Garnish with parsley. Serve warm.

Per serving:
243 Calories
5g Fat (1g sat)
38g Protein
13g Carbohydrates
3.5g Sugar
3g Dietary Fiber
49mg Cholesterol
857mg Sodium

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