Tuesday, June 17, 2014

Stewy Chicken Vegetable Soup

Recipe Author: Simmie Sinow



4 baked chicken breasts, diced into small chunks
3 cups cabbage, chopped
2 large carrots, chopped
2 yellow onions, chopped
1 15-oz.  can crushed tomatoes
2 cans sliced mushrooms
2 diced (but not really small pieces) bell pepper
1 14-oz. can chicken broth or homemade broth
6-8 ounces water
Salt and pepper to taste



Place the chicken broth, water, crushed tomatoes, and chicken in a pot, bring to boiling.  Reduce heat very slightly and continue cooking for about 10 minutes.

Add the remaining ingredients and simmer until the vegetables are soft.

Enjoy this soup for lunch or dinner or snacks!

Makes 6 hearty servings.

Notes:
I put the raw chicken in the soup pot after the first set of ingredients mentioned above has come to a boiling point.  The cooking at high temperature cooks off any bacteria, but you can also bake the chicken first and add it in with the mixture in the pot during the last 10 minutes of cooking.

This is great to keep on hand for snacks, or for a lunch to quickly heat up (or obviously, for dinner as well!).


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