Easy Chicken Soup (WW recipe)

1  cup		chopped onion
1  cup		thinly sliced celery
1  cup		thinly sliced carrots
1  lb.		boneless, skinless chicken breasts, cut into 1/2-inch cubes
6  cups		fat-free no-salt chicken broth
1  tablespoon		minced dill
2  teaspoons		minced stemmed thyme
1  teaspoon		finely grated lemon zest
1/2  teaspoon		salt
1/2  teaspoon		ground black pepper

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

Spray a large pot with nonstick spray and set it over medium heat.
Add the onion, celery, and carrot; cook, stirring often, until softened and sweet, about 5 minutes.
Stir in the diced chicken; cook 1 minute, stirring constantly.
Pour in the broth; stir to scrape up any browned bits on the pan’s bottom. Stir in the dill, thyme, lemon zest, salt and pepper.
Bring to a simmer; then cover, reduce the heat to low, and cook for 1 hour, stirring occasionally. Serve at once or store, covered, in the refrigerator for up to four days.
6 servings, 1.5 cups each