Chicken and Veggie Soup

Nov 22, 2019

Ingredients:

  • 1 lb chicken breast
  • 6 cups low sodium chicken broth
  • 1 cup water
  • 2 tsp dried parsley
  • 2 tbsp dried thyme
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 3 tablespoons white wine (optional)
  • 1 medium sweet potato, cubed
  • 1 cup green beans
  • 1 cup canned white beans, drained and rinsed
  • 2 large tomatoes, cubed
  • salt and pepper to taste

Directions:

To a large pot, add the chicken breasts, broth, water, parsley and thyme and cook until the chicken starts to fall off the apart. Remove the chicken from the broth and set aside to cool. After cooling, chop or shred the chicken. In a large pan, heat olive oil over medium heat. Saute the onion, garlic and celery until translucent about 10 minutes, until translucent. Add the wine and let simmer for 1 minute. To the broth, add the chopped chicken, onion, garlic, carrots, celery, sweet potatoes, green beans, and tomatoes. Let simmer for 10-15 minutes or until the vegetables are tender. Add the white beans and heat an additional 3-4 minutes. Serves 6.

Nutritional Info Per Serving:
Calories: 249 Protein: 31g Carbs: 18g

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