Chicken and Vegetable Soup
Nutrition per Serving
115
Calories
16g
Protein
3g
Carbs
3.5g
Fat
Soup is a healthy meal that you can load with lots of veggies. If desired, you can add some brown or wild rice to this dish, but add some extra water.
Ingredients
1 tablespoon olive oil
1 pound skinless, boneless, chicken breasts
2 carrots, diced
3 celery stalks, diced
1 cup mushrooms, diced
32 ounces fat-free, reduced-sodium chicken broth
¼ teaspoon dried oregano
¼ teaspoon dried thyme
Instructions
Add the oil to a large soup pot or dutch oven and heat over medium-high heat. Add the chicken and sear for 4 minutes on each side. Remove the chicken from the pan and set aside.
Add the carrots, celery, and mushrooms to the same pot and sauté over medium-high heat for 5 minutes.
Add the remaining ingredients and add the chicken back to the pot. Bring to a boil; reduce the heat and simmer for 45 minutes.
Remove the chicken from the pot and shred or cut up. Add the chicken back to the pot; stir.
MAKE IT GLUTEN-FREE: You can purchase gluten-free chicken broth and verify the spices are gluten-free and this dish can be gluten-free.
Recipe Cost: $8.93
Choices: 1 Vegetable, 2 Lean Protein
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment