Name: Mixed Vegetable Chicken Soup
Ingredients: 1 large bone-in chicken breast, (about 1.25 pounds); 3 - 32 oz chicken broth, (try organic free range Field Day brand); 1 lb bag carrots; 8 oz green beans; 10 oz sweet peas

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Mixed Vegetable Chicken Soup

Servings: 2

Calories: 414kcal

Author: 5 Ingredient Recipes by Skinny5 for S Diet Plan

Ingredients

Poultry - Meat

1 large bone-in chicken breast, about 1.25 pounds

Canned - Jarred

3 - 32 oz chicken broth, try organic free range Field Day brand

Produce

1 lb bag carrots
8 oz green beans

Frozen Vegetables

10 oz sweet peas

Instructions

Add chicken broth to large pot along with chicken breast. Bring to a boil, reduce heat, and cook at low boil for 30 minutes.
In the meantime, wash carrots and green beans. Peel carrots and cut into slices. Set aside. Cut stem end off of green beans and cut into 2 inch pieces. Set aside.
Once chicken cooks for 30 minutes, add carrot slices. Cook about 20 minutes or until carrots are just tender.
Add green beans and frozen peas. Bring to a boil and cook 2 to 3 minutes or until green beans and peas are al dente. Take care not to overcook green beans and peas to preserve their color.
Remove soup from heat and serve with salt and pepper, if using.