Chicken Vegetable Soup

Ingredients:

• 2 chopped carrots
• 3 chopped celery stalks
• 1/2 chopped medium onion
• 3 cloves crushed garlic
• 3-5 fresh basil leaves chopped
• 2 bay leaves
• 1/2 teaspoon sage
• coarse salt and ground pepper
• 2 boneless skinless chicken breasts
• 1/2 cup skim milk
• 4 cup low sodium chicken broth

Directions:

1. Season chicken breasts with salt and pepper and bake in the oven at 350 degrees for 25 minutes. After chicken is cooked pull it apart/ shred it.
2. Slightly saute carrots, celery, and onion until slightly tender but crisp. Add the shredded chicken.
3. Add chicken broth and 2 cups of water.
4. Season with garlic, basil, sage, bay leaves, and salt and pepper to taste.
5. Simmer and cover soup for 1 hour. Add the milk and cook for another 10 – 15 minutes.