Chicken Vegetable Soup

I don’t make soups very often, even though we really like them. I actually made this one night after Amber went to bed and reheated it for dinner the next day. While it was simmering that night, I kept thinking how delicious it smelled. And it ended up tasting really yummy. It is a thick soup, more of a stew, and I did add extra broth and crushed tomatoes and used frozen okra.

Ingredients

  • 4 baked chicken breasts, diced into small chunks
  • 1 1/2 cups cabbage, chopped
  • 1 large carrot, chopped
  • 1 cup okra, sliced
  • 1 large onion, chopped
  • 2 large celery stalks with leaves, chopped
  • 1 15-oz. can of crushed tomatoes
  • 1 14-oz. can fat-free chicken broth
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper

Directions

Place all ingredients, except chicken, in a large pan and simmer for one hour or until vegetables are soft. Add in chicken and heat thoroughly.

The recipe is from The 17-Day Diet by Dr. Mike Moreno.

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