• 1 cup chopped onions
• 2 med carrots - diced
• 2 stalks celery - diced
• 2 clove garlic - minced
• 1 Tbsp olive oil
• 3 14.5oz. low sodium chicken broth
• 3 cups cubed potato/butternut squash/sweet potato/parsnip
• 1 14.5oz. diced tomatoes - undrained
• 1 8oz. tomato sauce
• 2 tsp dried Italian seasoning
• 1/2 tsp black pepper or 1/4tsp cayenne pepper
• 2 cups bite sized cooked chicken (1 pckg. boneless/skinless breasts poached)
• 1 pckg turkey kielbasa - 1/2“ sliced
• 1/4 Italian parsley - chopped or cilantro

1. In Dutch oven or soup pot cook onion, carrot, celery and garlic until onion is tender.
2. Add chicken broth, potato, undrained tomatoes, tomato sauce, Italian seasoning and pepper. Bring to boil and simmer covered 25 to 30 min., stirring occasionally.
3. Stir in chicken, kielbasa and parsley, simmer covered until heated through, about 5min.

Serves: 8      Total cook time: 45 min.
Source: Midwest Living Dec. 2012