Chicken Vegetable Soup

Ingredients:

• 1 lb chicken, cooked and chopped

• 6-8 cups chicken broth

• 2 cups green beans, snapped

• 2 medium potatoes (Yukon gold are lower glycemic than white)

• 3-4 carrots, peeled and chopped

• 2 tsp Italian herbs

• 2-4 cloves garlic, minced

• 1 tbsp olive or grapeseed oil

Directions:

1. Heat oil in a deep sauce pan over low heat and add minced garlic; stirfry for 1 minute or until garlic is aromatic but not browned.

2. Add all other ingredients and cook until vegetables are tender, about 20 minutes.

Tip:

• Fresh dill is a nice addition to this soup when it's available. 

• Add a dollop of butter to the pan or a few dribbles of olive oil to individual servings as an enhancer and to increase satiety.