Minty Chicken Soup

By Tonya_Speed

NUTRITION per serving: 195 Calories; 1g Fat; 33g Protein; 13g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 619mg sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 Vegetable. Points: 3

Ingredients

• 1 tablespoon olive oil
• 2 medium onions, sliced
• 1 clove garlic, pressed
• 1 1/2 cups thinly sliced carrot
• 1 1/2 cups thinly sliced celery
• 6 boneless skinless chicken breast halves, chopped*
• 2 quarts low sodium chicken broth
• 1 (14.5-oz.) can no sodium diced tomatoes, undrained
• 2 cups thinly sliced cabbage
• 1 teaspoon grated lemon peel
• 1 (10-oz.) package frozen green peas
• 3 tablespoons lemon juice
• 1/3 cup chopped fresh mint
• Salt and pepper, to taste

Preparation

Step 1

Heat the olive oil in a large skillet over medium heat; saute onion, garlic, carrot and celery until tender-crisp. Transfer to a Dutch oven or soup pot with a tight-fitting lid. In the same skillet, cook chicken over medium-high heat until done. Transfer to Dutch oven or soup pot. Add broth, tomatoes, cabbage and lemon peel to soup pot; bring to a boil then reduce heat, cover and simmer for about 30 minutes. Raise heat to medium-low and add frozen peas, lemon juice and fresh mint; cook for 5 to 10 minutes; salt and pepper to taste.
*Leanne’s Note: Partially frozen chicken is easier to chop.