Chicken, Mushroom & Squash Soup

Ingredients

• 4 cups low sodium chicken broth
• 1 medium yellow summer squash
• 1 lb mushrooms
• 1 small onion
• 1 medium zucchini
• 1 tbsp extra virgin olive oil
• 4 tsps minced garlic
• 2 cups cooked skinless chicken breast, diced

Directions

1. Finely chop onion, dice squash and zucchini into 1/2" cubes and shred chicken.
2. In a skillet, sauté onion in oil over medium-high heat until translucent.
3. Add mushrooms, squash and zucchini and sauté until tender.
4. Make a hole in the center and quickly cook garlic until just turning brown.
5. Transfer to a medium soup pot.
6. Pour in broth and add chicken. Bring to a boil then reduce heat to low and cover, simmer for 15 minutes.