Chicken Vegetable SoupSubmitted by: PANSYLADY2
IntroductionI had this tasty soup at a restaurant and have tried to imitate it. It is tasty on a cold winter evening! I had this tasty soup at a restaurant and have tried to imitate it. It is tasty on a cold winter evening!
2-1/4 pounds chicken breast, sliced and browned in a pan coated with Pam until it is no longer pink
4 cups fresh or frozen green beans
1 lb. bag of baby carrots
1 cup diced onion
1 cup diced celery
10 cups chicken broth
1 tbsp. Herbes de Provence or any combination of herbs your family likes. I added garlic and more rosemary.
1 tsp. black pepper
Makes twelve 2-cup servings. The soup is thick, so more broth could be added, but you will have to figure additional broth into the nutrition count.
Number of Servings: 12
Recipe submitted by SparkPeople user PANSYLADY2.