Chicken Soup

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 8 cups low-sodium chicken broth
• 1 large onion, chopped
• 3 celery stalks, sliced
• 3 carrots, sliced
• 1 green bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can green beans, drained
• 1 tbsp Worcestershire sauce
• 1/4 cup chopped fresh parsley
• 1/4 tsp curry powder
• salt and black pepper, to taste

Directions

1. Add the chicken, broth, onion, celery, carrots, bell pepper and tomatoes to a large pot. Bring to a boil.
2. Reduce the heat, cover and simmer for 20 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender.
3. Stir in the green beans, Worcestershire sauce, parsley and curry powder. Simmer for another 5 minutes.
4. Season with salt and black pepper and serve hot.