Herb Chicken Soup with Spring Vegetables

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Source: Food Network Kitchens
 * Prep Time: 20 minutes | Cook Time: 25 minutes
 * Yield: 4 servings

Ingredients

 * 3 sprigs + 1 tbsp fresh flat-leaf parsley, chopped
 * 3 sprigs + 1 tbsp fresh tarragon, chopped
 * 3 sprigs fresh thyme
 * 1 bay leaf
 * 1 small onion, chopped
 * 2 medium carrots, sliced
 * 1 stalk celery, sliced
 * 3 long strips lemon zest
 * 4 bone-in chicken breast halves, skin removed (2½ to 3 lb)
 * 4 cups chicken broth, low-sodium canned or homemade
 * 1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
 * ⅓ cup fresh or frozen peas
 * 5 medium shiitake mushrooms, stemmed and sliced

Directions

 * 1) Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts.
 * 2) Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface.
 * 3) Adjust the heat to very low and cover.
 * 4) Cook the chicken until firm to the touch, about 20 minutes.
 * 5) Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
 * 6) When ready to serve, add the asparagus, peas, and mushrooms to the broth.
 * 7) Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle.
 * 8) Return chicken to the broth and warm through.
 * 9) Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl.
 * 10) Garnish each soup with the chopped parsley and tarragon.
 * 11) Serve.

Nutritional information
Per serving:
 * 269 Calories | 4g Fat | 1g Saturated Fat | 47g Protein | 14g Carbs | 5g Fiber