Chicken and winter vegetable soup

Approx 160 Calories per serving. Recipe makes 2 servings.

It was cold and rainy again today, so I made a nice hearty soup for dinner. I was going to take the leftovers to work tomorrow, but changed my mind and ate the entire pot of soup tonight since the brussel sprouts can get a bit "stinky" when reheated.

Ingredients

• 4 oz boneless skinless chicken breast
• 1 cup sliced carrots
• 1 cup sliced mushrooms
• 2 cups Brussel sprouts
• 1/2 cup chopped onion
• 1/4 cup green onion
• 8 cups water
• 1 tsp garlic powder
• 1 tsp red chili flakes
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

Directions

1. Slice Brussel sprouts in half, slice carrots and mushrooms, chop onion.
2. Add water, carrots, onion, chicken, and spices to a pot and bring to a simmer.
3. Cook until the chicken is done and the carrots are tender (about 15 minutes).
4. Add Brussel sprouts and cook 2-3 minutes, or until they are just tender.
5. Serve and garnish with sliced green onions.