Calories per serving: 284
1/2 teaspoon ground black pepper
1 1/4 pounds boneless skinless chicken thighs
1 cup cauliflower florets. (4.38 ounces)
1 cup sliced celery (5.3 ounces)
1 cup halved cherry tomatoes (5.26 ounces)
4 cups chicken stock
1 cup fresh basil (0.8 ounces)
2 cups shredded green cabbage (5.02 ounces)
4 teaspoons low fat Parmesan cheese
1 teaspoon salt, divided
1 cup diced yellow summer squash (6.34 ounces)
1. Combine the chicken and stock in a large pot, and bring to a boil. Once boiling, and reduce heat to low and simmer gently for 45 minutes until the chicken is cooked through. Remove the chicken thighs from the broth and set aside to cool.
2. Add the vegetables to the simmering broth and continue to simmer gently for 10 minutes.
3. Once the chicken is cool enough, shred it into bite sized pieces.
4. Add the chicken to the pot. Stir in the tomatoes, basil, and pepper.
Serve in four bowls and top with a teaspoon of Parmesan.