“Hungry Girl” Chicken Soup

Ingredients

• 1 lb. raw boneless skinless chicken breasts, halved

• 4 cups fat-free chicken broth

• 3 cups frozen petite mixed vegetables (basically one bag)

• One 15-oz. can cannellini (white kidney) beans, drained and rinsed

• One 14.5-oz. can stewed tomatoes (not drained)

• 1/4 tsp salt

• pepper to taste

• 1/4 tsp ground thyme

• 2 bay leaves

Instructions

• Place chicken in a slow cooker and season with 1/4 tsp. each salt and pepper.

• Add all remaining ingredients, plus 1/4 tsp. thyme and 2 bay leaves. Mix well.

• Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

• Transfer chicken to a large bowl. Remove and discard bay leaves.

• Shred chicken with a food processor or two forks (one to hold the chicken in place and the other to scrape across and shred it).

• Return shredded chicken to the slow cooker, and mix well.