Ingredients
-
1
-
2/3
-
1/3
-
1/3
-
1/3
-
1
-
1
-
6
-
1/3
-
1/3
-
-
1/2
-
-
-
Directions
Eat-Your-Veggies Chicken Soup, I found this in a pamphlet from the Potato Board I have not tried tis yet I think I would include about twice as much chicken, and will likely cook the chicken ahead of time, just stirring in at the end to heat through, because I’m not fond of poached chicken Some leftover diced grilled or broiled chicken would be tasty in this I would also hold off on adding the frozen peas until the end, and then just stir to heat them through There’s nothing worse than mushy peas!, I am a soup-aholic and loved this soup Used frozen and fresh veggies as the recipe calls for and once half chicken breast So easy to make, healthy, and delicious This will become a staple recipe in my home Thanks for a great recipe
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Steps
|
1
Done
|
Do not Peel Potatoes. Cut Into 1/2 Inch Chunks. . |
|
2
Done
|
in 3 Quart Saucepan, Bring Broth, Potatoes, Carrot, Celery, and Onion to Boiling Over High Heat. Reduce Heat to Low, Cover and Simmer 5 Minutes. |
|
3
Done
|
Add Remaining Ingredients Except Salt, Pepper, and Thyme. Return to Boiling Over High Heat. Reduce Heat to Low, Cover and Simmer 5 Minutes, or Until Potatoes Are Tender and Chicken Is Cooked Through. Season With Salt Pepper, and Thyme, as Desired. |
