Saute chopped onion in 1 tablespoon olive oil for 5 minutes in heavy saucepan. Add broccoli and cauliflower and saut for 5 more minutes. Add salad greens, chicken, and chicken broth and simmer mixture for 30 - 40 minutes until vegetables are fully cooked.

Add 1 cup of milk to food processor or blender along with cooked and slightly cooled meat and vegetables. Chop or puree mixture.

Add remaining tablespoon olive oil to saucepan and melt. Add flour and stir with whisk to remove lumps. Add remaining milk to sauce and stir with whisk until mixture thickens. Add pureed soup mixture and heat.

Add salt and pepper to taste, dill, and shredded cheddar cheese. Reserve some of cheese for garnish if desired. Heat and serve.

Note - any salad greens plus a couple of tablespoons chopped green herbs such as cilantro or parsley may be substituted for the herbed salad greens. Chicken may be pulsed in food processor prior to cooking to obtain a very fine shred. Use homemade defatted chicken broth that contains no salt for best results. For additional reduction in fat, use low-fat or fat-free cheese.

Each (app 1 cup) serving contains an estimated:

Cals: 224, FatCals: 111, TotFat: 13g

SatFat: 5g, PolyFat: 2g, MonoFat: 6g

Chol: 42mg, Na: 395mg, K: 511mg

TotCarbs: 11g, Fiber: 2g, Sugars: 2g

NetCarbs: 9g, Protein: 18g