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Thursday, April 9, 2015

Chicken Vegetable Soup

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

  • 2 chicken breasts, boneless, skinless, cut into bit size pieces
  • 8 cups water
  • 4 chicken bouillon cubes (or sub 4 cups of chicken broth for 3 cups of water)
  • 2 stalks celery & tops, chopped
  • 1 medium onion, chopped
  • 3 medium carrots
  • 1 summer squash
  • 1 zucchini
  • 2 tablespoons garlic (minced from a jar)
  • 1 tablespoon italian seasoning
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon olive oil
  • 2 cups prepared stuffing

Recipe

  • 1 in an 8-quart or larger pot, heat oil on low heat. add onions, celery, and garlic, cooking until onions and celery are tender and translucent.
  • 2 rinse vegetables, then cut carrots into thin slices. halve the zucchini and summer squash and cut halves into thin slices.
  • 3 add water, chicken bouillon, carrots and seasonings to onion and celery mixture. bring to a boil over medium heat, than reduce heat to a low simmer and cook for 10 minutes.
  • 4 add zucchini and summer squash along with the stuffing, breaking the stuffing up as you add it. stir to blend well. simmer 15-20 minutes.
  • 5 serve with hot yeast rolls or warm bread slices. delicious on a cold winter day.

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