Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
Introduction
This recipe was obtained from the E-Book Paleo Soups and Stews found on Amazon Kindle area. This recipe was obtained from the E-Book Paleo Soups and Stews found on Amazon Kindle area.Number of Servings: 1
Ingredients
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1 pound boneless/skinless chicken breasts
2 Tbsp Coconut Oil
2 cloves garlic, minced
1 onion, chopped
2 cups chopped carrots
1 cup sliced celery
4 cups water
1 1/2 cups chicken broth
1/4 cup chopped parsley
sea salt and pepper to taste
Tips
I find that when cooking any soup, it is usually more flavorful the next day. Although my preliminary taste tests were very good, I am sure that if we have any left after tonight's dinner, it will be even more flavorful tomorrow.
Directions
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.