A delicious, healthy soup using the best of in season vegetables, chicken and herbs. Make it a full meal by serving a side of cheese or chunks of crusty bread.
| Servings | Prep Time |
| 6 people | 10 minutes |
| Cook Time | Passive Time |
| 20 minutes | 30 minutes |
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A delicious, healthy soup using the best of in season vegetables, chicken and herbs. Make it a full meal by serving a side of cheese or chunks of crusty bread.
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Ingredients
- small onion chopped
- 1 clove garlic minced
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 large handful fresh spinach
- 1 / 2 cup mushrooms sliced
- 1/2 cup green beans chopped in large pieces
- 1 - 2 cups yellow squash or zucchini chopped
- 1 pound fresh tomatoes chopped
- 1 lemon juice and zest
- fresh herbs, rosemary and thyme
- garlic pepper seasoning
- 32 ounces chicken broth reduced sodium and fat
- 2-3 chicken breasts cooked and shredded
Servings: people
Instructions
- In a large pot, saute on medium heat the onion, garlic, carrots, celery, spinach, squash, green beans, and mushrooms in olive oil or pan sprayed with cooking spray until soft. Stir often to prevent burning.
- Add the chicken broth, shredded chicken, tomatoes, a few sprigs of herbs, and garlic pepper seasoning. bring to a boil. Cover the pot and simmer on medium low for about 20 minutes or until the vegetables are done.
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