Dandelion Chicken Soup

Name: Dandelion Chicken Soup Recipe
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: 1 tsp crumbled Bay Leaf; 1 tsp Cumin seed; 1 tbsp Oregano ground; 1 tsp Pepper black; 2 tbsp Basil; 1 tsp Salt; 1 tbsp Sesame Oil; 4 cup College Inn Chicken Broth - 99% Fat Free; 16 oz Best Choice Boneless Skinless Chicken Breast (frozen); 100 gram Green Giant Super Sweet Yellow & White Corn; 6 tsp Garlic Minced (Spice World); 250 grams Red Potato; 75 gram(s) Dandelion Greens 100 Grams; 150 gram Seeds - Quinoa Cooked (1/2 cup raw = 1 cup cooked); 100 grams Carrots cooked; 100 grams Onions raw; 100 grams Celery cooked; 38 grams Kale; 38 gram(s) Olivia�s Organics Baby Spinach

Minutes to Prepare: 60
Minutes to Cook: 40

Number of Servings: 4

Ingredients

1 tsp, crumbled Bay Leaf 1 tsp Cumin seed 1 tbsp Oregano, ground 1 tsp Pepper, black 2 tbsp Basil 1 tsp Salt 1 tbsp Sesame Oil 4 cup College Inn Chicken Broth - 99% Fat Free 16 oz Best Choice Boneless Skinless Chicken Breast (frozen) 100 gram Green Giant Super Sweet Yellow & White Corn 6 tsp Garlic, Minced (Spice World) 250 grams Red Potato 75 gram(s) Dandelion Greens 100 Grams 150 gram Seeds - Quinoa, Cooked (1/2 cup raw = 1 cup cooked) 100 grams Carrots, cooked 100 grams Onions, raw 100 grams Celery, cooked 38 grams Kale 38 gram(s) Olivia�s Organics, Baby Spinach

Directions

Saute the celery, carrot, onion, basil, oregano, cumin and garlic in the sesame oil until tender. Add chicken broth and potatoes, simmer until the potatoes are tender. Add all other ingredients and simmer for 30 min.

Serving Size:�4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 307.5
Total Fat: 7.0 g
Cholesterol: 55.0 mg
Sodium: 1,935.6 mg
Total Carbs: 32.6 g
Dietary Fiber: 5.8 g
Protein: 29.5 g

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