National Hot Soup Month

Let’s celebrate #NationalHotSoupMonth, with a Leaner Hearty Chicken Vegetable Soup from our Recipe Corner!

Prep Time: 15 Minutes

Cook Time: 25-30 Minutes

Serves: 4

Ingredients

• 2 lbs raw, boneless, skinless chicken breast, cut into 1” pieces (should yield four 6-oz cooked servings)
• 32 oz reduced-sodium, fat-free chicken broth
• 2 cups (18 medium) mushrooms, cut into quarters
• 2 cups celery (7 large stalks), thinly diced
• 1 cup (1 medium 2-¾” x 2-½”) yellow bell pepper, cut into 1” pieces
• 1 cup (1 medium 2-¾” x 2-½”) red bell pepper, cut into 1” pieces
• 1 cup (1 medium 2-¾” x 2-½”) green bell pepper, cut into 1” pieces
• ½-1 cup (4 to 8 oz) water (optional, add extra water depending on how thick you ½ cup scallions (3-4 scallions), chopped
• 2 Tbsp cream
• 2 Tbsp dried parsley or ¼ cup fresh parsley, finely chopped
• 4 tsp olive or canola oil
• ½ tsp dried thyme leaves
• ¼ tsp black pepper, freshly ground
• want your soup)
• 2 cloves garlic, finely minced

Directions

1. Trim all visible fat from chicken and cut into 1” pieces; clean and cut mushrooms, pepper, celery, and scallions.
2. Heat oil in a large saucepan over medium heat.
3. Add minced garlic and chicken; cook until chicken is no longer pink, about 5 minutes.
4. Add bell peppers, celery, and mushrooms.
5. Cook until vegetables are tender, about 7 minutes.
6. Add scallions, broth, water (optional), cream, thyme, black pepper, and parsley.
7. Simmer until ready to serve.