2 skinless, boneless chicken breasts 1 medium onion, diced 2 cloves garlic, minced 1 can (14.5 oz) diced tomatoes 1 cup low-sodium chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 cup corn kernels (fresh or frozen) 1 cup bell peppers, diced 1 jalapeño, minced (optional for extra heat) 1/2 cup baked tortilla chips (for garnish)
1 lb skinless chicken thighs (or breasts) 2 large carrots, peeled and sliced 2 celery stalks, chopped 1 medium onion, diced 2 cloves garlic, minced 4 cups low-sodium chicken broth 1 tsp thyme 1 tsp parsley 1 cup whole wheat egg noodles Salt and pepper to taste
1 lb chicken breast, shredded 1 cup cauliflower florets 1 medium onion, diced 1 garlic clove, minced 4 cups chicken broth 1 teaspoon thyme 1/2 cup non-fat milk Salt and pepper to taste
1 lb ground chicken 1 cup chopped spinach 1/4 cup diced onion 1/4 cup low-sodium chicken broth 1 tablespoon soy sauce 1 teaspoon ginger, minced 1 package wonton wrappers (or use homemade dough)
2 skinless chicken breasts 2 cups low-sodium chicken broth 1 cup frozen peas 1 carrot, peeled and sliced thinly 1 small onion, diced 1/2 cup whole wheat pasta 1 teaspoon thyme Salt and pepper to taste
1 whole chicken, skinned and cleaned 1 cup carrots, chopped 2 stalks of celery, chopped 1 medium onion, chopped 4 cups low-sodium chicken broth 1 teaspoon rosemary 1 teaspoon thyme Salt and pepper to taste