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Recipes - skinny chicken veggie soup

Recipe Name

skinny chicken veggie soup

Submitted by golfing sissy
Recipe Description basic play on beef vegetable soup but with hard to eat veggies and chicken. Serving size is 2 cups
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
pound, rawchicken breast halves, boneless, skinless
1
1/2
cups, dicedcelery
1
1/2
cups, choppedCarrots
1/2
cup, choppedOnion, chopped
20
sproutBrussels sprouts
1
largeTurnips
1
can (15 oz)Diced Tomatoes with juice (1-14oz can)
3
1/2
cupschicken stock, unsalted, Swanson
2
teaspoonssalt
2
teaspoonsblack pepper
2
teaspoonsgarlic powder
1
tablespoonolive oil, extra virgin
Steps
Sequence Step
1season chicken with salt, pepper, onion powder and garlic powder (tsp of each should do it)
2simmer seasoned chicken in pot of water until tender (I throw in my washed veggie scraps to add flavor to the chicken and then discard these when chicken is done)
3while chicken is cooking finishing chopping up veggies, combine in a bowl as these will all be cooked at the same time
4when chicken is done, toss into a strainer and let cook
5over medium heat add olive oil to large stock pan and heat this up for a few seconds (30 or so)
6toss in all the veggies, and the other tsp of salt, pepper, garlic powder and onion powder and simmer until tender approximately 8 to 10 minutes - do not boil as you want the veggies to be tender not mushy
7while the veggies are cooking remove the chicken from the strainer discarding the veggies and dice the chicken into bite size pieces
8add chicken and diced tomatoes to pot and cook another couple minutes so your flavors blend
9add chicken stock to pan and simmer for 5 to 10 minutes on low, season to taste






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