DIABETIC RECIPE
Preparation Time: 10 minutes; Cooking Time: 30 minutes
2 cups chicken stock 1 tablespoon butter (optional) 2 tablespoons olive oil (optional) 1 cup raw, chopped broccoli 1/2 cup raw, chopped cauliflower (about 1-inch pieces) 1/2 cup chopped sweet green pepper 1/2 cup chopped zucchini Salt to taste Freshly ground black pepper to taste 1 cup diced, skinless chicken
Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies in a blender or food processor and puree briefly, then return to soup. Add the diced chicken last. Reheat if needed. Adjust seasonings and serve.
Variation: Creamy Chicken Soup Add 1/2 cup of heavy cream to the soup shortly before serving it. Heat through and adjust seasonings. based on a 1/4 cup serving.
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