3 Chicken Breasts – boiled and chopped
1 Bunch of Asparagus- chopped
1 Small Bok Choy - chopped
2 Celery Stalks- chopped
1 yellow onion diced
2 cups fresh spinach
Low Sodium Chicken Broth, (2) 32 oz.
Bush’s Low Sodium Great Northern Beans, (2) 15.8 oz. (Drained and rinsed)
2 Bay lLaves
¼ tsp. Thyme
1. Boil chicken until done. Then chop all chicken and set aside.
2. Add ½ cup of Chicken Broth to a soup pan; sauté bok choy, onion, celery for about 5 minutes. (medium heat)
3. Add, chicken, beans (drained and rinsed), remainder of chicken broth, bay leaves, and thyme. Bring all ingredients to a boil and cook for 30 minutes.
4. Reduce heat to low; add spinach and asparagus and cook for 15 minutes
I pre-chopped all vegetables on Sunday and stored in Ziploc bags this will cut down on your prep time.