1/4 cup each chopped carrot,celery,green peppers and onion

1/4 cup peeled parsnips

2 teas. canola oil ( or your choice)

2 cans chicken broth (14/1/2 oz. each (low sodium I use)

2 bone in chicken thighs 5 oz. each(skin removed)

1/2 teas dried savory

1 garlic clove, minced

1/8 teas. salt

1/8 teas. pepper

1 cup cooked long grain and wild rice

Directions : 1 cup = 130 calories

In a large saucepan,saute carrot,celery,green pepper, onion and parsnip in oil for 3 minutes or until crisp-tender. Add the broth,chicken,savory,garlic,salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.

Remove chicken from broth. when cool enough to handle; remove meat from the bones. And cut into bite sized pieces . Add the chicken and rice to the soup and heat through. Yields 5 cups.