2 quarts (32 oz) Chicken Broth (no sugar in ingredients)
1 to 2 cups chopped celery
1 medium to large yellow onion chopped
1 14.5 oz can of diced tomatoes (plain or fire roasted)
1 jar salsa (no sugar in ingredients)
Add any of the following vegetables:
2 cups fresh (snap to bite size pieces) or frozen green beans
2 small zucchini (cut into bite size pieces)
2 to 3 stems of broccoli (peeled and cut into “coins”)
3 cups fresh spinach
Fresh chopped parsley or cilantro based on your preference. (about ¼ cup.)
Season to taste with kosher salt and freshly ground pepper.
Ground cayenne pepper (optional for more heat on your chicken breasts)
Lime wedges when serving.
Preheat oven to 375 degrees. Salt and pepper both sides of chicken breasts. Sprinkle with cayenne pepper for more spiciness. Bake for 25 to 30 minutes. Remove and cool. (Start baking your chicken before you begin your soup preparation.)
Place 1 quart of chicken broth in a large sauce pan. Add chopped celery and onions. Add 1 can of diced tomatoes and 1 jar of salsa. Boil for 5 to 10 minutes (while you are chopping the other vegetables)
I always save the stems of fresh broccoli to use later in a soup. For the broccoli use a potato peeler or knife to remove the tough outside skin of the broccoli. Then slice the stems into “coins” about ⅛ of an inch in thickness.
Add green beans and broccoli stems. Cook for an additional 10 minutes.
Add 2nd quart of chicken broth. Add zucchini. Bring to boil. Turn off heat. (I personally don’t like to cook the zucchini very long otherwise it becomes too mushy.)
Stir in fresh spinach. Sprinkle with the fresh parsley or cilantro. Taste and season with salt and pepper
Cut chicken breasts into bite size pieces. Store in a separate container to be add measured amount to soup servings.
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