Chicken and Vegetable Soup with Whole Wheat Crackers

Ingredients

• shredded chicken breast 6 oz
• mixed vegetables (carrots, celery, onion) 2 cups
• low sodium chicken broth 1 cup
• whole wheat crackers 8 pieces

Method

1. Prepare the vegetables. Wash and chop the mixed vegetables into small, bite-sized pieces. This helps them cook evenly and quickly.
   Tip: Use a sharp knife for safer and easier chopping.
2. Heat the chicken broth. Pour 1 cup of low sodium chicken broth into a medium saucepan. Heat it over medium heat until it starts to simmer gently.
   Tip: Avoid boiling vigorously to keep the broth clear and flavorful.
3. Cook the vegetables. Add the chopped mixed vegetables to the simmering broth. Stir occasionally and let them cook until they are tender but still slightly firm, about 10-12 minutes.
   Tip: Test doneness by piercing a carrot piece with a fork; it should slide in easily.
4. Add shredded chicken. Add the 6 oz shredded chicken breast to the soup. Stir well and let it heat through for about 3 minutes.
   Tip: Use cooked chicken breast from leftovers or poach fresh chicken before shredding.
5. Season and serve. Taste the soup and add salt or pepper if desired, but keep it light since the broth is low sodium. Pour the soup into a bowl and serve with 8 whole wheat crackers on the side.
   Tip: Crackers add a nice crunchy texture that complements the warm soup.

Pro tips

• To save time, use pre-chopped frozen mixed vegetables.
• If you prefer a thicker soup, mash some of the cooked vegetables before adding the chicken.