Minestrone Soup

Doesn’t it look delicious?

  • 1 1/4 lb boneless, skinless chicken thighs
  • 4 cups chicken stock
  • 1 tsp salt
  • 1 cup sliced celery
  • 2 cups shredded green cabbage
  • 1 cup diced yellow summer squash
  • 1 cup cauliflower florets
  • 1 cup halved cherry tomatoes
  • 1 cup fresh basil
  • 1/2 tsp ground black pepper
  • 4 tsp low-fat parmesan cheese


  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. Remover 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.

Yield: 4 servings • per serving: 1 lean, 3 greens, 3 condiments • total time: 1 hour • per serving 300 calories • 32g protein • 15g carbohydrates • 12g fat

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