Chicken Vegetable Soup

Serves 4

Approximately 300 calories and 38–40 g protein per serving

This particular recipe is within my personal dietary guidelines and can be part of my healthier eating menu. 

• 1½ lb boneless, skinless chicken breast
• 6 cups low-sodium chicken broth
• 2 medium zucchini, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• ½ medium onion, diced
• 1 cup green beans, cut into pieces
• 2 tsp minced garlic
• 1 tsp Italian seasoning
• ½ tsp black pepper
• ¼ tsp salt, or to taste
• 1 tbsp olive oil

1. Heat olive oil in a large soup pot.
2. Add onion, celery and carrots. Cook 5 minutes.
3. Add garlic and cook 30 seconds.
4. Add chicken and broth.
5. Bring to a boil, then reduce heat and simmer about 20 minutes.
6. Remove chicken and shred it.
7. Return chicken to the pot.
8. Add zucchini and green beans.
9. Simmer another 8–10 minutes.