Hearty Chicken Soup
- CKD non-dialysis
- 1 pound boneless, skinless chicken breasts, uncooked
- 1-1/2 cups onion
- 1-1/2 cups celery
- 1 tablespoon olive oil
- 1 cup fresh carrots
- 1 cup fresh green beans
- 3 tablespoons all-purpose white flour
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1/4 teaspoon nutmeg
- 1 teaspoon thyme
- 32 ounces reduced-sodium chicken broth
- 1/2 cup 1% low fat milk
- 2 cups frozen green peas
- 1/4 teaspoon black pepper
Cut chicken into bite-size pieces. Dice onion and celery. Peel and slice carrots.Cut green beans into 2-inch pieces.
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; bring to a boil.
Stir peas into soup and cook for 5 minutes.
Add pepper to taste before serving.