1 lean – 3 greens – 0 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • ½ tsp ground black pepper • 1¼ lb. boneless, skinless chicken thighs • 1 cup cauliflower florets • 1 cup sliced celery • 1 cup halved cherry tomatoes • 4 cups chicken stock • 1 cup fresh basil • 2 cups shredded green cabbage • 4 tsp low-fat parmesan cheese • 1 tsp salt, divided • 1 cup diced yellow summer squash
1. Combine the chicken and stock in a large pot, and bring to a boil. Once boiling, reduce heat to low and simmer gently for 45 minutes until the chicken is cooked through. Remove the chicken thighs from the broth and set aside to cool.
2. Add the vegetables to the simmering broth and continue to simmer gently for 10 minutes.
3. Once the chicken is cool enough, shred it into bite-sized pieces.
4. Add the chicken back to the pot. Stir in the tomatoes, basil, and pepper. Serve soup in bowls with a teaspoon of parmesan cheese per serving.