Date added: December 6, 2007
1. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add chicken to hot pan, cook and stir about 3 minutes or until no longer pink.
2. Carefully add chicken broth, carrots, onions, garlic and dried thyme (if using) to pan. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Add squash and Swiss chard. Cover and simmer about 3 minutes or more just until vegetables are tender. Stir in fresh thyme (if using).
| Per serving | % Daily Value* |
| Calories 221 | 11% |
| Fat 4g | 6% |
| Cholesterol 50mg | 17% |
| Sodium 952mg | 40% |
| Carbohydrates 26g | 11% |
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