Serves 4 to 6
6 c. chicken stock
1 to 3-inch sprig fresh rosemary
2 to -3 inch sprig thyme
1/2 tsp. white pepper
1 c. red pepper, diced in 1/4-in pieces
1 1/2 c. green beans, cut diagonally,
1 c. yellow or white corn (about two ears), cut off cob
2/3 c. green onion, sliced
1 c. yellow squash (about three small ones), sliced
1 c. zucchini squash, (about three small ones), sliced
2 c. poached chicken breast, diced in
1/2-in pieces salt to taste
To simmering stock, add the herbs and red pepper. Simmer 10 minutes. Add beans, corn, and onions. Simmer 10 minutes, until beans are just tender. Add squash and chicken. Remove from heat and add salt to taste. If serving immediately, you may continue to cook five more minutes. Nutritional analysis per serving, based on the use of canned chicken broth (four servings): 290 calories, 40 g protein, 7 g fat, 18 g carbohydrates, 1,234 mg sodium, 58 mg cholesterol.
From the March 1990 issue.