White Tea Chicken Soup

2-3 pounds trimmed chicken breast

2 cans (14 ounces each) reduced sodium chicken broth or vegetable broth

4½ cups brewed white tea

4-5 chopped carrots (or 1 can, drained)

1 chopped onion

3-4 chopped celery stalks

½ pound string beans (or 1 can, drained)

1 cup corn or 1 can corn, drained

1 can (14.5 ounces) can diced tomatoes

1 green pepper, chopped

½ teaspoon oregano

½ teaspoon basil

¼ teaspoon sage

1 small bunch parsley, chopped

1 teaspoon pepper

1 teaspoon chopped garlic

2 cups whole wheat pasta, optional

Cut chicken into small bite-sized cubes. Put in a medium pan, cover with water and boil until cooked thoroughly, about 20 minutes. Pour off water; remove from heat and allow to cool.

In a large stock pot, combine broth, brewed white tea, carrots, onion, celery, string beans, corn, undrained diced tomatoes, green pepper, and spices; cook on simmer to medium for 2 to 3 hours or until vegetables are tender.

Thirty minutes prior to serving, add chicken and pasta, if using, cover and allow to cook for at least 25 minutes.

Serves eight to 10.

Nutrition values per serving: 140 calories, 2.5 g fat (1 g saturated), 8 g carbohydrates, 2 g fiber, 21 g protein, 60 mg cholesterol, 115 mg sodium.

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