Chicken & Summer Vegetable Soup

2 chicken thighs, boneless without skin, cut in nuggets
2 chicken breasts, cut into nugget size
2 tbsp. extra virgin olive oil
1 lg. Vidalia onion, chopped into big pieces
1 tsp. of minced garlic
4 stalks of celery, sliced medium
fresh basil - leaves of 1 stalk
8 new potatoes, cut into quarters
1 cup carrots, sliced
1 box green giant frozen peas
1 cup fresh green beans
1 lg. can of diced tomatoes, no salt added
8 cups fat free chicken broth, low sodium
2 cups zucchini, cut in quarters and sliced thick
2 cups yellow summer squash
unrefined sea salt to taste
2 tsp. black pepper

Freeze leftovers!

In a large soup pot, cook chicken in the olive oil for about 10 minutes. Add onion, garlic, celery, basil and chicken broth. Bring to a boil, then simmer on low for 1 hour. Add potatoes, carrots, green beans, diced tomatoes (including liquid), sea salt & pepper. Bring to a boil, then simmer on low for 1 hour. Add frozen peas, bring to a boil and simmer on low for 15 minutes. Add zucchini & yellow squash, bring to a boil and simmer another 15 minutes or until squash is tender. Serve.

Serving Size: makes 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user KATHLEENLOFTUS.