Summer Chicken And Vegetable Soup

1. 1

   In a large saucepan sprayed with vegetable cooking spray, saute onion until translucent, about 4 minutes. Add garlic and cook 30 seconds. Add the tomatoes and thyme and cook 4 minutes.

2. 2

   Add the stock and bay leaf and bring to a boil; add chicken and bring back to a simmer. Reduce heat to medium-low and cook 8 to 10 minutes or until chicken is just cooked. Remove and set aside.

3. 3

   Add carrot and bell pepper to simmering broth and cook for 5 minutes or until carrots are tender. Add the zucchini and simmer 3 minutes more. Stir in the lemon zest and adjust seasoning with salt and pepper.

4. 4

   Shred chicken and add to soup just before serving.

* Per serving · 4 servings · Values may vary.