Chicken and Summer Vegetable Broth (Phase 2) E-mail
Serving Size: 4
  • 2 Quarts chicken stock
  • 1/2 Eggplant diced
  • 1 Zucchini diced
  • 1 yellow squash diced
  • 1 red bell pepper diced
  • 1/2 cup Roma tomatoes diced
  • 1/2 cup green beans
  • 1/2 cup lentils
  • 1 Bay leaf, whole
  • Salt and pepper to taste
  • 1 Tbsp fresh basil chopped
  • 1 tsp fresh parsley chopped
  • 1 tsp fresh thyme chopped

    Simmer lentils and bay leaf in chicken stock for 40 minutes. Add remaining ingredients and simmer for 15 minutes. Add fresh herbs and serve immediately.

    Nutritional Information:
    Per Serving (excluding unknown items): 171 Calories; 1g Fat (5.9% calories from fat); 11g Protein; 26g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 4304mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 2 Vegetable.

    • Recipe provided by Big City Chefs from http://www.vh1.com/shows/dyn/celebrity_fit_club_3/series_wildcard.jhtml?wildcard=/shows/dynamic/includes/wildcards/cfc_3/drian_plan_aux.jhtml&event_id=876923

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