Ingredients:

• 2 and 1/2 cups fat-free chicken broth
• 1 and 1/4 cups carrots, chopped
• 1 and 1/4 cups celery, chopped
• 1 and 1/4 cups turnips, diced
• 3/4 cup onion, chopped
• 2 16-ounce cans diced tomatoes with juice (no salt added)
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried rosemary leaves
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 cups chicken, diced

Directions:

1. Preheat oven to 350 degrees F.
2. Pour 1/2 cup of chicken broth into large baking pan. Cut chicken into bite-size pieces and put into the baking pan with broth. Bake at 350 degrees F for 15 minutes.
3. Put cut-up vegetables and remaining chicken broth into a large saucepan. Cover and boil gently on the stovetop until vegetables are tender (about 10 minutes).
4. Add tomatoes and chicken to cooked vegetables.
5. Cover and simmer for 10 minutes to blend flavors. (If desired, add more broth.)

Nutritional Information

Serving Total:
8 Servings

Nutrition Per Serving:
135 Calories
7g Carbohydrate
20g Protein
3g Fat
149mg Sodium

Exchanges:
3 Very Lean Meat, 1 Vegetable

Carb Counting:
None