Chicken and Vegetable Soup Recipe

3 cups low-sodium chicken broth

2 carrots, chopped

2 ribs celery, chopped

1 onion, chopped

2 ounces mushrooms, sliced

1 clove of garlic, minced

1 teaspoon chopped fresh thyme leaves

1/4 teaspoon salt

1 pound boneless, skinless chicken breast, cut into 3/4" strips

1 cup okra, sliced

3 spears asparagus, cut into 1" pieces, and/or 1 cup broccoli florets

1 tablespoon chopped parsley

1/4 teaspoon ground black pepper (we actually added more pepper than this)

In a large pot, combine the broth, carrots, celery, onion, mushroom, okra, garlic, thyme, and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender. Using a slotted spoon, remove half of the vegetable mixture to a food processor and process until pureed. Return to the pot.

Stir in the chicken, cover and simmer for 15 minutes, or until the chicken is no longer pink.

Add asparagus and/or broccoli, parsley, and pepper and cook for 5 minutes, or until heated through.

Enjoy!

Taste better than it looks...