Recipe for Garden Patch Chicken Vegetable Soup 
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Yield:
5
Ingredients:
Amount Ingredient
4 tsp olive oil
4 x boneless skinless chicken breast halves in
bite-size pieces
3 cup green red and/or yellow peppers chopped
1 cup chopped onion
4 x cloves garlic minced
2 can ready-to-serve low-sodium chicken broth (10 1/2 oz each)
1/4 oz whole kernel corn drained
1/2 oz canned diced tomatoes undrained
1 tsp dried thyme leaves
Instructions:
Instructions: Spray Dutch oven with nonstick cooking spray. Add 2 tsp. of the oil; place over Medium heat. Add chicken and cook 2-3 minutes or until no longer pink. Remove chicken from Dutch oven; set aside. Add remaining 2 tsps. oil to Dutch oven. Increase heat to Medium-High. Add bell peppers, onions and garlic; cook 4 minutes or until onions are tender, stirring frequently.

Add broth, corn, tomatoes, thyme and chicken; mix gently. Bring to a boil.

Reduce heat; cover and simmer for 18 minutes. Stir in parsley.

Makes 5 (1
2/3 cup) servings.

Roberta Banghart

NOTES : This is a great main-dish soup for when schedules make several dinner seatings necessary.

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