Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 pound boneless/skinless chicken breasts2 Tbsp Coconut Oil2 cloves garlic, minced1 onion, chopped2 cups chopped carrots1 cup sliced celery4 cups water1 1/2 cups chicken broth1/4 cup chopped parsleysea salt and pepper to taste
Place water & chicken broth in a saucepan and bring to a simmer. add the chicken and simmer 5-6 minutes. Remove from heat; cover, and let stand for 15 mins until chicken is cooked through, then remove it to cutting board, reserving the H2O.
Heat the coconut oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 mins. Stir in garlic and cook for softened, 1 minute more. Add carrots, celery, sea salt and pepper, and then cook, covered, 8-10 minutes.
Stir in water from the chicken and bring to a simmer. Simmer 8-10 mins until vegetables are tender, then remove from heat. Shred the chicken and stir it into the soup with the chopped parsley. Serve hot.
Serving Size: makes 5 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user 55-PLUS.
Heat the coconut oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 mins. Stir in garlic and cook for softened, 1 minute more. Add carrots, celery, sea salt and pepper, and then cook, covered, 8-10 minutes.
Stir in water from the chicken and bring to a simmer. Simmer 8-10 mins until vegetables are tender, then remove from heat. Shred the chicken and stir it into the soup with the chopped parsley. Serve hot.
Serving Size: makes 5 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user 55-PLUS.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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