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Ingredients:

4 ½ oz. protein, 1 veggie, and 1 carb per serving

  • 4½ oz. or 3/4 cup cooked chicken - cubed
  • 1½ cup total celery, onions, mushrooms and squash. *
  • 1 medium potato (2½ - 3") - cubed
  • 1 cup low/no-sodium, fat-free broth (up to 30 calories) **
  • 1 cup water
  • 3 cloves minced garlic
  • ½ tsp curry powder
  • ¼ tsp cinnamon
  • ¼ tsp pumpkin pie spice
  • pepper (to taste)

Instructions:

  1. In a saucepan, combine all of the ingredients.
  2. Bring to a boil.
  3. Reduce heat, cover and simmer for 45 minutes.

 

* Tip: You may omit the celery, onions, mushrooms and squash from the soup and have a 1½ cup side salad.

** Product Recommendation: Some brands that fit within the guidelines are: Kitchen Basics Unsalted Chicken Stock and Imagine Organic Low Sodium Free Range Chicken Broth. These are only options, not the only ones you can use.