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1 1/4 lb Boneless, Skinless Chicken Thighs
4 Cups Chicken Stock
1 Teaspoon Salt
1 Cup Celery, Sliced
2 Cups Green Cabbage, Shredded
1 Cups Yellow Summer Squash, Diced
1 Cup Cauliflower Florets
1 Cup Cherry Tomatoes, Halved
1 Cup Fresh Basil
1/2 Teaspoon Ground Black Pepper
4 Teaspoon Low-Fat Parmesan Cheese
Combine the chicken and stock in a large pot, and bring to a boil. Once boiling, 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. Add the vegetables to the simmering broth and continue to simmer gently for 10 minutes. Once the chicken is cool enough, shred it into bite-sized pieces. Add the chicken back to the pot. Stir in the tomatoes, basil, and pepper. Serve soup in bowls with a teaspoon of Parmesan cheese per serving.
Cauliflower is rich in antioxidants. Cauliflower helps with digestion and supports heart health.