Hearty Chicken Soup
Portions: 8 Serving size: 1-1/2 cups
1 pound boneless, skinless chicken breasts cut in 1″ pieces
1-1/2 cups onion, diced
1-1/2 cups celery, diced
1 tablespoon olive oil
1 cup fresh or frozen carrots, sliced
1 cup fresh or frozen green beans
3 tablespoons all-purpose flour
1 teaspoon dried oregano
2 teaspoons dried basil
1/4 teaspoon nutmeg
1 teaspoon thyme
32 ounces 50% reduced-sodium chicken broth
1/2 cup nondairy creamer or rice milk
2 cups fresh or frozen green peas
black pepper to taste
In a large skillet over medium heat, lightly brown chicken for 5 to 6 minutes. Remove from heat.
In a separate skillet, heat olive oil over medium heat and sauté onion and celery for 5 minutes.
Add chicken pieces, carrots, green beans, flour, oregano, basil, nutmeg and thyme. Mix well and cook for 3 minutes.
Transfer ingredients to a 4-quart pan. Add broth and milk substitute; bring to a boil.
Stir peas into soup and cook for 5 minutes.
Add pepper to taste before serving.