Diabetes Recipe: Chicken and Vegetable Soup
Soup is a healthy meal that you can load with lots of veggies. If desired, you can add some brown or wild rice to this dish, but add some extra water. This soup would go well with our Orange and Walnut Salad.
Prep Time: 10 minutes
This Recipe Serves 7
1 tablespoon olive oil
1 pound skinless, boneless, chicken breasts
2 carrots, diced
3 celery stalks, diced
1 cup mushrooms, diced
32 ounces fat-free, reduced-sodium chicken broth
¼ teaspoon dried oregano
¼ teaspoon dried thyme
- Add the oil to a large soup pot or dutch oven and heat over medium-high heat. Add the chicken and sear for 4 minutes on each side. Remove the chicken from the pan and set aside.
- Add the carrots, celery, and mushrooms to the same pot and sauté over medium-high heat for 5 minutes.
- Add the remaining ingredients and add the chicken back to the pot. Bring to a boil; reduce the heat and simmer for 45 minutes.
- Remove the chicken from the pot and shred or cut up. Add the chicken back to the pot; stir.
MAKE IT GLUTEN-FREE: You can purchase gluten-free chicken broth and verify the spices are gluten-free and this dish can be gluten-free.
Recipe Cost: $8.93
Choices: 1 Vegetable, 2 Lean Protein