Chicken Asparagus Soup

This is a hearty soup that really satisfies, light enough for a summer refresher, filling enough for warm comfort in the winter.

Ingredients:
1 medium yellow onion, chopped
2 medium leeks, thinly sliced, white and light green parts only
4 large cloves of garlic, chopped
1 large bunch of asparagus, cut into 1-1 ½ inch segments
2 C fresh green beans, cut into 1-1 ½ inch segments
6 C chicken broth
1 ½ pounds of boneless, skinless chicken thighs
Salt and pepper to taste

Directions:
In large stock pot sauté onions, leeks and garlic in 1 C of chicken broth until onions are clear. Add Chicken and sauté until just cooked thru. Add asparagus, green beans and remaining chicken broth. Bring to a boil, then reduce heat and simmer for ½ hour. Serve hot.

Abstinent measuring
Separate out Chicken for separate measuring
4 oz Chicken = 1 protein
1 cup drained soup veggies = 1 c vegetable