Hearty Chicken Vegetable Soup

Recipe_-_Hearty_Chicken_Vegetable_Soup_-_Medifast_Centers

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

Direction

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

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