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Chicken and Vegetable Soup
 Nutritionist Approved
At a Glance
Category:Lunch
Cuisine:Other
Approved For:Diabetic
Prep Time: Less than 5 minutes
Cook Time:30+ minutes
Makes: Servings(s)
Chefs notes

Pour a big bowl of this delicious, easy-to-make soup, chock-full of veggies, herbs and chicken breast to warm you up—and fill you up!

from Nutrisystem Member, SDMarcoux20

Counts As
1 Lunch
Directions
1. Spray your soup pot with cooking spray. Heat to medium-high.
2. Add the diced chicken, garlic powder, onion powder and pepper and allow to cook, stirring occasionally.
3. In the meantime, begin to chop your veggies in bite-sized pieces (carrots first), trying to keep them all roughly the same size. The broccoli will fray. Just be sure to scrape up all of the bits to toss in with the rest.
4. Occasionally, look over at your chicken and stir. When it looks about halfway done (about 5-10 minutes), add in the carrots.
5. When the chicken is almost fully cooked and carrots are somewhat tender, add in the broccoli, asparagus, sage, and a cup of broth. Stir well, bring to a full boil, and allow to cook five minutes.
6. Reduce heat to a low simmer. Add in parsley, peas, and the rest of the broth. Allow to simmer until the peas are tender and the broth has taken on the depth of flavor you want. This should be at least 5 or 10 more minutes, but longer is fine. Enjoy!

Yield: 4 servings of 1 cup each
Ingredients
4
 
oz
chicken breast, skin removed and diced
 
2/3
cup
fresh asparagus, chopped
 
2/3
cup
fresh snap peas, chopped
 
1/3
cup
fresh broccoli, chopped
 
1/8
cup
fresh baby carrots, chopped
1
 
Tbsp
dried parsley
1
 
tsp
dried sage
1
 
tsp
fresh ground black pepper
 
1/8
tsp
garlic powder
 
1/8
tsp
onion powder
3
 
cup
low-sodium chicken broth
1
 
spray
no-calorie cooking spray
Variations (May affect "Counts As" values)
Use low sodium vegetable stock and replace the chicken with
white
beans for a vegetarian version.
Serve With
 

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