chicken and vegatable soup

2/3 cup chopped fresh asparagus
1 diced chicken breast
2/3 chopped fresh snap peas
1/3 cup chopped fresh broccoli
5 chopped fresh baby carrots
1 tsp dried sage
dash garlic powder (about 1/8 tsp)
dash onion powder (about 1/8 tsp)
tsp fresh cracked black pepper
3 cups low sodium chicken broth
1 tbsp parsley
no calorie cooking spray for pan

Spray your pot with cooking spray (I use Pam). turn up to med-hi. Add diced chicken, garlic powder, onion powder and pepper. Allow to cook. In the meantime, begin to chop your veggies in small bits (carrots first), trying to keep them all roughly the same size. The broccoli will fray. Just be sure to scrape up all of the bits to toss in with the rest. Occasionally, look over at your chicken and stir. When it looks about half done (about 5-10 minutes) add in the carrots. When chicken is almost fully cooked and carrots are somewhat tender, add in the broccoli, asparagus, sage, and a cup of broth. Stir well, bring to a full boil, and allow to cook five minutes. Reduce to a low simmer. Add in parsley, peas, and the rest of the broth. Allow to simmer until the peas are tender and the broth has taken on the layers of flavor you want. This should be at least five or ten more minutes, but longer is fine. Enjoy.

Serving Size: makes about 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SDMARCOUX20.