Ingredients (Makes 4 Pint Jars for Canning)

• 1.5 lbs cooked, diced chicken breast (approx. 24 oz cooked)
• 3 cups chopped broccoli
• 1.5 cups spinach (chopped)
• 1.5 cups zucchini (diced)
• 4 cups low-sodium chicken broth (no added sugars)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional)
• 4 wedges Light Laughing Cow cheese (or 1 cup reduced-fat shredded cheddar)
• Optional Thickening: 1/2 tsp xanthan gum OR puréed cauliflower DO NOT ADD XANTHUM GUM IF YOU ARE GOING TO CAN THIS

Instructions

1. Cook diced chicken breast in a nonstick skillet until fully cooked.
2. Steam or sauté broccoli, zucchini, and spinach until tender.
3. In a large pot, combine chicken broth, chicken, and cooked vegetables.
4. Stir in garlic powder, onion powder, and smoked paprika (optional).
5. Add Laughing Cow cheese wedges or reduced-fat cheddar. Stir until melted.
6. For thicker soup, stir in xanthan gum or puréed cauliflower.
7. Fill sterilized pint jars, leaving 1-inch headspace.
8. Wipe rims, seal jars, and process in a pressure canner at 10 PSI for 75 minutes (adjust for altitude if needed).
9. Let jars cool, check seals, and store in a cool, dark place.

Serving Notes

Each pint jar is a full Lean & Green meal:

• Leanest: 6 oz chicken breast
• 3 Greens: Broccoli, Spinach, Zucchini
• 1 Healthy Fat: Laughing Cow or Reduced-Fat Cheddar

Per Serving (1/4 of the Recipe)

• Calories: 244 kcal
• Fat: 4g
• Carbs: 8g
• Fiber: 2.5g
• Protein: 41.5g