Purple Poultry Eater Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbsp olive oil1 small white onion, halved and thinly sliced1 small red onion, halved and thinly sliced4 stalks celery, diced5 large (purple, if you're keeping with the colour theme) carrots, sliced into coins1 parsnip, diced3 mushrooms, sliced thinly1 zucchini, chopped1 red pepper, diced6 cloves minced garlic2 cups triple-concentrated, homemade chicken stock (or 2 cups canned / boxed stock + 3 sachets dry bouillon)8 cups water1 bay leaf1/2 tbsp dried thyme1 tsp Herbamare Aromatic Sea Salt1 tsp black pepper1 lb purple potatoes, cut into small cubes1/2 cup purple rice3 cups cooked, shredded skinless chicken breast
Heat the oil in a large pot until it begins to shimmer.
Add onions and cook over medium heat for 5-6 minutes.
Add celery, carrots and parsnip and cook a further 3-4 minutes.
Stir in mushrooms, zucchini and red pepper, cook another 3-4 minutes.
Stir in the garlic and cook just until fragrant - about 1 minute.
Pour in chicken stock and water, then add bay leaf, thyme, Herbamare, pepper, potatoes and rice.
Cook 45 - 50 minutes, until rice and potatoes are tender.
Remove bay leaf, stir in chicken and serve
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Add onions and cook over medium heat for 5-6 minutes.
Add celery, carrots and parsnip and cook a further 3-4 minutes.
Stir in mushrooms, zucchini and red pepper, cook another 3-4 minutes.
Stir in the garlic and cook just until fragrant - about 1 minute.
Pour in chicken stock and water, then add bay leaf, thyme, Herbamare, pepper, potatoes and rice.
Cook 45 - 50 minutes, until rice and potatoes are tender.
Remove bay leaf, stir in chicken and serve
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 246.1
- Total Fat: 6.7 g
- Cholesterol: 35.8 mg
- Sodium: 271.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.6 g
- Protein: 18.1 g
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