Recipe Name skinny chicken veggie soup Submitted by golfing sissy Recipe Description basic play on beef vegetable soup but with hard to eat veggies and chicken. Serving size is 2 cups Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 pound, raw chicken breast halves, boneless, skinless 1 1/2 cups, diced celery 1 1/2 cups, chopped Carrots 1/2 cup, chopped Onion, chopped 20 sprout Brussels sprouts 1 large Turnips 1 can (15 oz) Diced Tomatoes with juice (1-14oz can) 3 1/2 cups chicken stock, unsalted, Swanson 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons garlic powder 1 tablespoon olive oil, extra virgin Steps Sequence Step 1 season chicken with salt, pepper, onion powder and garlic powder (tsp of each should do it) 2 simmer seasoned chicken in pot of water until tender (I throw in my washed veggie scraps to add flavor to the chicken and then discard these when chicken is done) 3 while chicken is cooking finishing chopping up veggies, combine in a bowl as these will all be cooked at the same time 4 when chicken is done, toss into a strainer and let cook 5 over medium heat add olive oil to large stock pan and heat this up for a few seconds (30 or so) 6 toss in all the veggies, and the other tsp of salt, pepper, garlic powder and onion powder and simmer until tender approximately 8 to 10 minutes - do not boil as you want the veggies to be tender not mushy 7 while the veggies are cooking remove the chicken from the strainer discarding the veggies and dice the chicken into bite size pieces 8 add chicken and diced tomatoes to pot and cook another couple minutes so your flavors blend 9 add chicken stock to pan and simmer for 5 to 10 minutes on low, season to taste