Chicken Vegetable Soup

A Heart-Healthy Soup Recipe

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 medium turnip, diced
• 1 cup sliced mushrooms
• 2 tsp. each of dried thyme, tarragon, and parsley
• ½ tsp. black pepper
• 2 tsp. honey
• 1 Tbsp. Worcestershire sauce
• 5 cups low-sodium or reduced-sodium chicken broth, divided
• 1 lb. chicken breast, cooked and chopped
• 1 medium zucchini, quartered and sliced
• 1 medium yellow summer squash, quartered and sliced

Place all vegetables except zucchini, summer squash, and 2 Tbsp. of the chicken broth in a large pot. Cook covered over medium heat till vegetables are tender, about 30 to 40 minutes. Stir frequently to prevent sticking. Uncover and add rest of ingredients. Bring to boil, reduce heat to low, and simmer uncovered for 15 minutes.

Makes 4 servings.

Nutrition Facts (per serving): Calories 230, Fat 3.5 g, Sodium 290 mg, Carbs 16 g, Fiber 3 g, Protein 32

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