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Low Fat Chinese Chicken Soup

8 ounces of frozen skinned and bones chicken breasts, cut into 1 inch cubes
1 tablespoon of reduced sodium soy sauce
1/2 teaspoon of sugar
1/2 teaspoon of ground black pepper
1 cup of frozen chopped onions
1 cup of frozen sliced zucchini or yellow summer squash
1/2 cup of frozen sliced carrots
1 teaspoon of dark sesame oil
1 cup of frozen defatted Chicken Stock, thawed
8 ounces of reduced fat firm tofu, cut into 1/2" cubes
1/2 cup of minced fresh cilantro
1/3 cup of chopped scallions
1 teaspoon of lime juice

In a shallow nonmetal dish, combine the chicken, soy sauce, sugar and pepper. Toss to coat. Let stand for 10 minutes, stirring occasionally.
In a Dutch oven, combine the onions, zucchini or squash, carrots and oil. Cook, stirring, over medium high heat for 5 minutes or until the onions are soft but not browned. Add the stock, bring to a boil.
Reduce the heat to medium. Cover and cook, stirring occasionally, for 20 minutes.
Add the chicken and marinade. Cook for 5 to 7 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1cube. Add the tofu, cilantro and scallions. Cook for 1 minute or until the tofu is hot. Add the lime juice. Stir well to combine. Makes 6 cups

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