Chicken Veggie Soup

I totally cheated on this one, but it falls within the diet guidelines, AND the kiddos love it.

1 32 oz box of Low Sodium Chicken broth
2 cups of water
1 lb of chicken breast, fat trimmed (can even still be frozen, so long as the fat was trimmed before freezing)
1 bay leaf or two
Some Johnny's and black or white pepper

I tossed this on medium high heat while I diced veggies to get things started.

I added 2 thinly chopped celery stocks and a bag of frozen crinkle cut carrots, about a third of each type of onion: white, yellow and red. (Onion helps aid in the breakdown of fat before it can be stored in the body, so I'm trying to incorporate more of them into our diet.)

Just let it simmer, bring it to a boil and then turn it down just slightly from there and let it go for like an hour. You know it's ready when the chicken falls apart if you try and take it out of the pan. lol, if you're really determined to get the chicken out, you can shred it very easily, and then dump it back in and enjoy.

If you want it to get a little father, you can double the veggies and bump up the chicken to 1 and a half pounds. Use one box of chicken brother and then refill the box with water. You can always add a little chicken bullion to add a little more flavor.