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6 – 14.5 ounce cans of low sodium chicken broth
4 cups of shredded cooked chicken
4 ribs of celery, chopped
1 medium onion, chopped
3 cloves of garlic, minced
6 green onions, chopped and white pieces separated from green pieces
6 ounces of sundried tomatoes, julienne cut (dried and in bag)
¾ tsp thyme leaves
¼ tsp white pepper
½ tsp oregano

Sauté celery, onion, garlic and white portions of green onions in a small amount of olive oil over medium heat.

Add broth, chicken, tomatoes and herbs. Bring to a boil and simmer for 40 minutes.

Remove from heat and stir in the chopped onion greens.

Makes 6 servings.

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