• 1 Rottisserie chicken, skin and bone removed
• 1 cups low-sodium chicken broth
• 3 medium carrots, halved crosswise
• 2 ribs celery, halved crosswise
• 1 medium yellow onion, quartered
• 1 teaspoons kosher salt
• 4 ounces green beans, cut into small pieces
• 8 ounces asparagus, cut into 1-inch pieces
• 1 beefsteak tomato, diced
• 1 turnip, cut into 1/2-inch pieces
• 1/4 teaspoon black pepper

Simmer the vegetables in chicken broth until tender, about 5 minutes.

Shred the meat from 1 rotisserie chicken and stir it in during the last
minute of cooking. Taste the soup for seasoning before adding more
salt.

Per Serving: 318 Calories; 4g Fat (10.5% calories from fat); 1g
Saturated Fat; 53g Protein; 19g Carbohydrate; 5g Dietary Fiber; 91mg
Cholesterol; 1668mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean
Meat; 3 Vegetable; 0 Fat.