Potato,Chicken and Broccoli Soup

Olive Oil, 1 tbsp
1-2 cloves garlic
Onions, raw, 1 medium
Carrots, raw, 200 grams (about 3 large carrots)
Celery, raw, 200 grams (3 large stalks)
Fingerling Potatoes (4-5 pcs = 148g/5.3oz), 444 gram(s)
2 bay leaves
Egg White (1 med. egg), 2 serving
*1 large whole egg, 2 serving
*Chicken Broth, reduced Sodium, Progresso, 4.5 cup
Cooked chicken - grilled, 11 oz
2 cups*Green Giant Steamers Broccoli

Put oil in large pot, add garlic, chopped onion, chopped celery, and chopped carrots, saute for 3-4 min. Add broth (may need to add additonal water) and add potatos, bring to a boil. Boil for 5-10 min or until veggies are tender enough to run thru a blender.

(this step can be omitted but for added protein)SCRAMBLE EGG WHITE AND WHOLE EGG, ADD TO SOUP BEFORE BLENDING.
Fish out the bay leaves, set aside
Scoop/ladle out soup into blender in batches (will need another bowl to pour from blender before adding more soup). Once all blended, put back into pot and add COOKED chicken. Put bay leaves back and simmer till chicken is warmed thru.

You can add broccoli at this point but I like to serve in bowl, sprinkle with low fat marble cheese and a tbl light sour cream then put the broccoli around the top for a presentation.

My 6, 8 and 41yr old LOVED it! Hope you enjoy it too.

Number of Servings: 13

Recipe submitted by SparkPeople user KERIG1973.