Wednesday, October 3, 2012


~ Take Shape For Life Lean & Green Meal Cookbook

2 lb. boneless, skinless chicken breasts, trimmed of fat and cut into 1" pieces
4 c. reduced-sodium, fat-free chicken broth
2 c. mushrooms, quartered
2 c. celery, diced
1 c. each yellow, red, and green bell pepper, cut into 1" pieces
1/2-1 c. water, if desired for thinning the soup
1/2 c. scallions, chopped
2 T. cream
1/4 c. parsley, finely chopped or 2 T. dried parsley
4 t. olive or canola oil
1/2 t. dried thyme
1/4 t. pepper
2 cloves garlic, minced

Heat oil in large saucepan over medium heat.  Add garlic and chicken, cooking about five minutes or until chicken is no longer pink.  Add bell peppers, celery, and mushrooms, cooking about seven minutes or until vegetables are tender.  Add scallions, broth, water (if using), cream, thyme, pepper, and parsley.  Simmer until ready to serve.  Makes four servings.

Notes: I actually throw all the ingredients, including frozen chicken breasts, into the crockpot, cook on high for four hours, then shred the chicken before serving.  This soup freezes well.

No comments: