This soup is light, yet satisfying. It's perfect for those early days of spring. This is also a great recipe for leftovers.
8 c low sodium chicken broth
2 boneless chicken breasts chopped
1 c each: chopped carrots, chopped onion, chopped celery
1 potato chopped
1/2 c chopped butternut squash
1/3 c sliced mushrooms
1/ 8 - 1/4 tsp each: ground black pepper, salt (to taste)
1/8 tsp red pepper flakes (optional)
1 clove garlic crushed and chopped
1/2 - 1 tsp dried parsley (adjust to taste)
In a large pot combine: broth, chicken, vegetables, parsley, garlic, pepper, red pepper flakes and salt. Bring to a boil for a few minutes. Reduce heat and let simmer for 1 - 1 1/2 hrs, stirring occasionally.