Cooks' Note
An easy way to enjoy a light, healthy lunch. Substitute zucchini for the yellow squash, if preferred. If you have any leftover chicken in the fridge, cube it, and add it with the vegetables.
Recipe information
Yield
serves 4
Ingredients
5 1/2 cups chicken broth (three 14 1/2-ounce cans)
2 tablespoons reduced-sodium soy sauce
2 medium yellow squash, sliced
1 medium yellow onion, sliced
2 stalks celery, sliced
Salt and ground black pepper to taste
Preparation
Bring the broth to a boil in a large saucepan. Stir in the soy sauce. Add the squash, onion, and celery. Reduce the heat to low, cover, and cook until the vegetables are tender, about 15 minutes. Add salt and pepper to taste, and serve.
