Foodie Friday: Rainbow Vegetable and Chicken Soup

Today's Foodie Friday recipe is a special post from Bowling Green State University dietetic intern, Jennifer Michelle, who worked with me during her wellness rotation over the summer.  I thought this would be a great cooler-weather recipe, so here it is for you on the first day of Fall.  Thank you for sharing with us, Jennifer!

Rainbow Vegetable and Chicken Soup

We all know it is important to eat a variety of colorful vegetables to maximize the nutrients in our diet. That is what inspired this light and healthy soup made with vegetables from all the colors of the rainbow. This colorful soup is not only lean and packed with nutrients it is EASY to prepare either in a slow cooker or on the stove top. Eating the rainbow can be easy and delicious!

Rainbow Vegetable and Chicken Soup

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Ingredients:

2 c boneless skinless chicken breast chopped (1 lb.)

4 c low sodium chicken broth

1 14.5 oz can Italian diced tomatoes

1 c carrot chopped

1 c yellow squash chopped

1 c celery chopped

1 c purple potatoes chopped

1 c red onion chopped

3 cloves garlic finely chopped

2 bay leaves

¼ tsp kosher salt

¼ tsp freshly ground black pepper

¼ tsp poultry seasoning

Slow Cooker Directions:

1. Season chicken with salt pepper and poultry seasoning.

2. In a slow cooker, combine chicken and all remaining ingredients.

3. Cook on high for 3 hours or cook on low for 6 hours or until vegetables are tender.

Stove Top Directions:

1. Season chicken with salt pepper and poultry seasoning.

2. In a large pot, combine chicken and all remaining ingredients.

3. Cook over medium heat for 15 minutes then simmer on low for 1 hour or until vegetables are tender.

Serving size: 2 cups, makes 5 servings

Nutritional information:

Calories: 210 Carbohydrate: 20 Fat: 5g Saturated fat: 1g Protein: 20g Cholesterol: 45mg Fiber: 4g Sodium: 944mg

Excellent source of: Vit A, vit C, potassium

Good source of: Folate, B vitamins