Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Ingredients: 1 c. celery, chopped; 1/2 c. onion, chopped; 1 1/2 c. low-sodium chicken broth or bouillon; 12 oz. raw chicken breasts, skinned, boned and cubed; 1 (16 oz.) can diced tomatoes; 1 c. water; 1 c. potato, cubed; 1 c. carrots, cubed; 1 bay leaf; 1 tsp. dried thyme; 1/8 tsp. pepper; minced fresh parsley for garnish

12 ingredients

8 steps

Ingredients

1 c. celery, chopped
1/2 c. onion, chopped
1 1/2 c. low-sodium chicken broth or bouillon
12 oz. raw chicken breasts, skinned, boned and cubed
1 (16 oz.) can diced tomatoes
1 c. water
1 c. potato, cubed
1 c. carrots, cubed
1 bay leaf
1 tsp. dried thyme
1/8 tsp. pepper
minced fresh parsley for garnish

Directions

1

Saute celery and onion in large heavy saucepan or Dutch oven coated with nonstick vegetable spray until soft and light golden brown.
2

Add remaining ingredients except parsley and stir.
3

Simmer about 20 minutes until chicken is cooked and potatoes and carrots are tender.
4

Remove bay leaf.
5

Sprinkle each serving with minced parsley, if desired.
6

Freeze remaining soup in an airtight container for future meals.
7

Reheat in microwave or on stove in a saucepan.
8

Makes 4 servings of 1 1/2 cups each.