Source: Lara Rondinelli - from "Healthy Calendar Diabetic Cooking" published by the American Diabetes Association

Chicken soup with a variety of fresh vegetables and crunchy cashews.

Servings

29 floz fat free reduced sodium chicken broth
4 cup cold water
1 lb boneless skinless chicken breasts
2 tsp sesame oil
1 cooking spray
2 medium carrots , sliced into thin sticks
2 Celery, stalk, medium, 7.5" - 8" long, fresh , chopped
2 cup snow peas
3 cup fresh broccoli florets
0.25 cup unsalted cashews
2 tbsp cold water , cold
1 tbsp cornstarch
1 tbsp light soy sauce
0.5 tsp hot red pepper flakes
0.5 tsp salt

1 In a large soup pot, bring broth and water to a boil. Reduce to a low simmer and add chicken breast. Simmer chicken breast for 20 minutes. Remove chicken from liquid and reserve 1 cup of the broth.
2 Using a fork, shred the chicken meat and set aside.
3 Add sesame oil and generous amount of cooking spray to a large nonstick skillet or work over medium-high heat. Add carrots, celery, pea pods and broccoli and stir-fry 3-4 minutes. Add cashews and chicken to skillet.
4 In a small bowl, whisk together cold water, cornstarch, soy sauce, crushed red pepper, and salt. Whisk in reserved chicken broth. Pour liquid over vegetables and chicken. Bring to a boil and reduce heat to simmer for 2 minutes.

Serve over brown rice.