Ingredients:

• 4½ oz. or 3/4 cup cooked chicken - cubed

• 1½ cup total celery, onions, mushrooms and squash. *

• 1 medium potato (2½ - 3") - cubed

• 1 cup low/no-sodium, fat-free broth (up to 30 calories) **

• 1 cup water

• 3 cloves minced garlic

• ½ tsp curry powder

• ¼ tsp cinnamon

• ¼ tsp pumpkin pie spice

• pepper (to taste)

Instructions:

1. In a saucepan, combine all of the ingredients.

2. Bring to a boil.

3. Reduce heat, cover and simmer for 45 minutes.

* Tip: You may omit the celery, onions, mushrooms and squash from the soup and have a 1½ cup side salad.

** Product Recommendation: Some brands that fit within the guidelines are: Kitchen Basics Unsalted Chicken Stock and Imagine Organic Low Sodium Free Range Chicken Broth. These are only options, not the only ones you can use.