Quick and Easy Chicken and Vegetable Soup

Blah, blah, blah, and blah! That is how I feel today. I am stuck at home with a cold that I have been fighting for a few days now. I am one of those people that catches colds very easily. All you have to do is look at me and I have a cold. Ha, ha! The good news is that I feel way better than yesterday! I think my immune system is getting much better since being on plan! I better not jinx myself. Knock on wood. Another bit of good news, I lost another 4.2 lbs so I am one happy girl today. It may have been easier for me to lose the 4.2 lbs in just a few days since I haven't been really hungry due to being sick. Today I have more of an appetite so I can finish up this soup I am about to share with you!

This is really a chicken noodle soup recipe I used to make all the time when I would get sick or just for hubby simply because he loves it. I left out the egg noodles and added lots of yummy veggies! I used zucchini, yellow squash, and green beans, but feel free to use whatever veggies you like. This soup is delicious and you get soooo much for one serving. You really need to divide the soup into 2 big bowls and eat it twice in a day. It makes a lot of soup! Enjoy the soup! Remember, you don't have to save this soup for when you are sick like me! It is also good on a cold chilly day!

Quick and Easy 
Chicken and Vegetable Soup

6 oz chicken breasts, cooked and chopped (1 Leaner Lean)
1/2 cup yellow squash, cubed  (1 Green)
1/2 cup zucchini, cubed (1 Green)
1/2 cup green beans, chopped into 1 inch pieces (1 Green)
2 cups chicken broth (2 Condiments)
1/4 tsp oregano leaves (1/4 Condiment)
1/4 tsp basil leaves (1/8 Condiment)
 1/8 tsp black pepper (1/4 Condiment)

Combine all ingredients in a medium saucepan. Bring to a boil over medium high heat. Cover and simmer for about 10 to 12 minutes or until veggies or tender.

Makes 1 Serving
Each serving provides
1 Lean, 3 Greens, and 3 Condiments

* I cooked my chicken in 1 tsp of olive oil for 1 healthy fat required.

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