Chicken Soup

1  lb.		raw skinless chicken breast
2  cups		cut carrots
2		stalks celery hearts
2		large yellow onions
1  teaspoon		Ground Cardamon Spice
1/2  teaspoon		Sea Salt
1  teaspoon		Ground Pepper
16  fl. oz.		Chicken Broth Low Fat/Reduced Sodium
1  tablespoon		Argo Corn Starch
1  tablespoon		Natural Oils Extra Virgin Olive Oil

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Soup ingredients. The serving size for any ingredient in Chicken Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Saute chicken in small pan with 1/2 Tbsp olive oil
Saute chopped veggies in large pot with 1/ Tbsp olive oil
Add all but 1/2 cup of chicken broth to veggies; bring to boil
Combine 1 Tbsp Corn Starch with 1/2 cup chicken broth (cold or room temp not warm)
Add Corn Starch/broth mixture to veggies and broth
Add cooked chicken, stir and reduce to simmer
Cover and simmer about 45 minutes