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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

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Ingredients
Amt.	Measure	Ingredient



1	pound, raw	chicken breast halves, boneless, skinless
1 1/2	cups, diced	celery
1 1/2	cups, chopped	Carrots
1/2	cup, chopped	Onion, chopped
20	sprout	Brussels sprouts
1	large	Turnips
1	can (15 oz)	Diced Tomatoes with juice (1-14oz can)
3 1/2	cups	chicken stock, unsalted, Swanson
2	teaspoons	salt
2	teaspoons	black pepper
2	teaspoons	garlic powder
1	tablespoon	olive oil, extra virgin

Steps

Sequence	Step

1	season chicken with salt, pepper, onion powder and garlic powder (tsp of each should do it)
2	simmer 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)
3	while chicken is cooking finishing chopping up veggies, combine in a bowl as these will all be cooked at the same time
4	when chicken is done, toss into a strainer and let cook
5	over medium heat add olive oil to large stock pan and heat this up for a few seconds (30 or so)
6	toss 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
7	while the veggies are cooking remove the chicken from the strainer discarding the veggies and dice the chicken into bite size pieces
8	add chicken and diced tomatoes to pot and cook another couple minutes so your flavors blend
9	add chicken stock to pan and simmer for 5 to 10 minutes on low, season to taste

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