Chicken Vegetable Soup

Serves 4

• 1½ lb boneless, skinless chicken breast
• 6 cups low-sodium chicken broth
• 2 cups zucchini, diced
• 1½ cups green beans
• 1 cup celery, diced
• ¾ cup carrots, diced
• 1 cup spinach
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Black pepper

1. Place chicken and broth in a large pot.
2. Add zucchini, green beans, celery, carrots and seasonings.
3. Simmer until chicken reaches 165°F, about 20–25 minutes.
4. Remove and shred chicken.
5. Return chicken to the soup.
6. Stir in spinach during the last 2 minutes.

Your serving: ~350 calories | 40–45 g protein

Family option: Add a small amount of noodles, rice or potatoes to their bowls.