Deb's Chicken Veggie Soup

3 ozs boneless skinless cooked chicken breast about 1/3 of 1 breast
1/4 cup canned low sodium diced tomatoes
1/3 stalk celery chopped
1 BABY carrot sliced thin
1/8 onion about 2 TBS chopped
1/8 sweet red pepper
3 green beans chopped
1 mushroom
dash of salt, pepper, oregano and basil
1/2 cup water

In a pot large enough to hold 1 and 1/2 cups, saute : onions, celery, carrots, green beans and peppers in olive oil after 5 minutes add mushrooms and saute 2 more minutes
Add cooked chicken, diced tomatoes, water, broth and spices simmer 10- 15 minutes to blend flavors

If you are not multiplying this recipe to serve more, try buying the veggies at your grocery store's salad bar. It's an easy way to buy a small quantity of food and it's usually already chopped saving you time.

cut up leftover boneless skinless cooked chicken breast
chop veggies
In a pot large enough to hold 1 and 1/2 cups, saute : onions, celery, carrots, green beans and peppers in olive oil after 5 minutes add mushrooms and saute 2 more minutes
Add cooked chicken, diced tomatoes, water, broth and spices(to taste) simmer 10- 15 minutes to blend flavors


Serving Size: makes one bowl of soup

Number of Servings: 1

Recipe submitted by SparkPeople user DEBRAMN51.