Vegetable Chicken Soup
1 tsp. oil
8 oz. skinless, boneless chicken breast-cut up
1/2 cup diced onion
1 medium carrot-sliced
1 rib of celery-chopped
8 oz. potato unpeeled-diced
1 can (141⁄ 2 oz.) stewed tomatoes
2 cups chicken broth
1 cup fresh or frozen green beans
salt / pepper to taste
Cook onion, carrot and celery in the oil until tender. Add chicken and cook until it is partly done. Add diced potato, broth and tomatoes.
Simmer until potato is tender and chicken is done. Add green beans and cook until tender, but not soft.
Makes two large servings: 400 calories, 28 grams protein each serving
*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 call 237-4580.
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