Chicken and veggie soup

*this is 4 servings, so keep that in mind when you are preparing your lean and green meal if you are on the TSFL program!

32 oz. chicken breast, cut into 1 in. pieces (6 oz. for ea serving)
4 Cups reduced sodium, fat free chicken broth
2 cups mushrooms, cut into quarters
2 cups celery, thinly sliced
1 Cup yellow bell pepper
1 Cup red bell pepper
1 Cup green bell pepper
1/2 -1 cup water
1/2 cup scallions, chopped
2 Tbls cream
1/4 cup fresh parsley- 2 tbls dry
4 tsp olive oil
1/2 tsp dried thyme
1/4 tsp pepper
2 cloves garlic, finely minced

Heat oil in a large sauce pan over med heat. Add minced garlic and chicken; cook until chicken is no longer pink.  Add bell peppers, celery and mushrooms.  Cook until veggies are tender, about 7 minutes.  Add scallions, brother, water, cream thyme, pepper and parsley.