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Cheesy Garden & Chicken Soup

Posted on 01/18/2019 at 01:27 PM by IWLS Dietitians

INGREDIENTS:

  • 1 lb chicken breast, cut in cubes
  • 1 crown broccoli, chopped
  • 1 cup carrots, diced
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, pressed or minced
  • 2 cups chicken or vegetable broth
  • 6 oz fat-free evaporated milk
  • ½ cup unsweetened unflavored almond milk
  • ¼ tsp each salt and pepper
  • 4 oz 2% cheddar cheese, shredded

INSTRUCTIONS:

1. Heat a large Dutch oven to medium-high heat and spray with cooking spray. Add chicken cubes and cook about 1 minute.

2. Add onion and garlic and cook 2 minutes, stirring on occasion. Add carrots, celery, broccoli, and chicken broth. Turn to low and cover to cook about 5 minutes.

3. Add 6 oz fat-free evaporated milk and unsweetened/unflavored almond milk. Stir well. Cover and let cook another 5 minutes.

4. Shred cheese and add to the pot. Stir well until melted. Season with salt & pepper and serve.

Yields: 4 servings

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