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Ingredients

• 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 

Preparation

1. Cut chicken into bite-size pieces. Dice onion and celery. Peel and slice carrots.Cut green beans into 2-inch pieces.
2. In a large skillet over medium heat, lightly brown chicken for 5 to 6 minutes. Remove from heat.
3. In a separate skillet, heat olive oil over medium heat and sauté onion and celery for 5 minutes.
4. Add chicken pieces, carrots, green beans, flour, oregano, basil, nutmeg and thyme. Mix well and cook for 3 minutes.
5. Transfer ingredients to a 4-quart pan. Add broth and milk; bring to a boil.
6. Stir peas into soup and cook for 5 minutes.
7. Add pepper to taste before serving.

Helpful hints

• Reduced-sodium broth usually contains between 480 mg to 600 mg sodium per cup.
• One medium onion yields 1/2-cup diced.
• Count one serving as 4 ounces liquid, if you are limiting fluids.
• Rice milk or almond milk can be used instead of 1% low fat milk. Compare labels and look for the lowest potassium and phosphorus content.