Prep Time
2 Mins
Cook Time
13 Mins
Yield
6 servings (serving size: 1 cup)
Oxmoor House

How to Make It

Step 1

Combine first 7 ingredients and hot sauce, if desired, in a large Dutch oven. Cover and bring to a boil; reduce heat, and simmer 6 minutes.

Step 2

While soup simmers, skin and bone chicken. Shred chicken to measure 3 1/2 cups; add chicken to soup. Cook 3 minutes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals

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