Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 cup water4 cups home made chicken broth1 stalks celery, diced1 small to medium carrot, dicedKosher salt to tasteGround pepper to taste2 oz boiled chicken3 tsp thyme, I use fresh is better if you have it1 to 2 small red potatoes, diced (about 1 cup) (parboiled)1 cup shredded kale1 cup broccoli1 cup summer squash, diced1/2 cup cooked brown rice1/4 cup sweet corn
Heat to simmer one cup water and two cups chicken stock. If you are not using parboiled potatoes then add them now, if you are then add them towards the end. Add in your veggies next except the squash, bring back to a boil and add in all seasonings, reserving thyme till end if using fresh. Add in the chicken, squash, rice and fresh thyme, taste and adjust seasoning. Simmer for about 5 minutes and serve.
I am a firm believer in batch cooking, this includes having most ingredients ready to eat or add to a dish cutting cooking time in half.
This is my base recipe, I do add in other veggies if they are in season.
I am a firm believer in batch cooking, this includes having most ingredients ready to eat or add to a dish cutting cooking time in half.
This is my base recipe, I do add in other veggies if they are in season.
Nutritional Info Amount Per Serving
- Calories: 180.6
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 500.0 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 5.4 g
- Protein: 8.9 g
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