CHICKEN VEGGIE SOUP

3 carrots

2 celery ribs

2 turnips 

1 tbsp olive oil

1 1/2 cups chopped onions (frozen may be thawed, drained and used)

6 cups low-sodium chicken broth

1 cup water

2 cups cooked, shredded chicken

1/3 cup uncooked brown rice

1/2 cup chopped parsley

2 tbsp lemon juice

Slice carrots and celery. Cut turnips into 1/2-inch pieces. 

In a large saucepan or a Dutch oven, heat the olive oil over medium heat; add the carrots, celery, turnips, and onion. Cook, stirring occasionally, 10-12 minutes or until the veggies are softened. Stir in the broth and water. Bring soup to a boil over high heat. Turn heat to low, add chicken and rice. Cover pan and stirring a few times, cook until the rice is tender, 20-25 minutes. 

Stir in the parsley and lemon juice before serving.

Yield: 4 servings Per serving: 290 calories, 28g carbs, 31g protein

My version of a First for women recipe