Ingredients

(makes about 10 cups)

  • 6 cups vegetable broth
  • 4 cups diced chicken
  • 4 cups diced sweet potatoes
  • 1 lb. baby carrots
  • 1 cup diced celery
  • 1 cup corn
  • 1 cup green beans
  • 1 bay leaf
  • 1 teaspoon parsley

Directions

  1. Heat a nonstick pan to medium heat. Add diced celery, carrots, and onions and "sweat" out vegetables for about 5-7 minutes until slightly softened and onions are translucent.
  2. Add broth to large pot and bring to a rolling boil on medium heat.
  3. Add chicken, vegetables, and spices to broth.
  4. Cook for about 1 hour and reduce heat to low to simmer for an additional 15 minutes.
  5. Remove from heat and enjoy!  Be sure to remove bay leaf from soup when serving.

Nutrition Information per 1 cup serving:

Calories: 183Fat: 4 gramsTotal carbohydrate: 19.4 gramsFiber: 4.2 gramsSodium: 584 milligramsProtein: 18.1 grams