This is an easy, hearty, comfort soup that warms you up. You can make it with left over chicken/turkey and use vegetables you have in stock.
Ingredients:
4 skinless, boneless chicken breasts
1 tablespoon of olive oil
1 onion
2 tsp garlic
1/2 to 1 tsp salt (depending on taste)
4 cups of low sodium, chicken stock
3 stalks of organic celery
1 packet of organic frozen vegetables
2 tablespoons of organic, non-gmo cornstarch
1/2 a cup of water
pepper to taste
OPTIONAL:2 cups of milk, mushrooms, green beans, macaroni
4 skinless, boneless chicken breasts
1 tablespoon of olive oil
1 onion
2 tsp garlic
1/2 to 1 tsp salt (depending on taste)
4 cups of low sodium, chicken stock
3 stalks of organic celery
1 packet of organic frozen vegetables
2 tablespoons of organic, non-gmo cornstarch
1/2 a cup of water
pepper to taste
OPTIONAL:2 cups of milk, mushrooms, green beans, macaroni
1) Chop onion and celery.
2) Make a slurry out by whisking cornstarch and water together. Leave it aside.
2) Make a slurry out by whisking cornstarch and water together. Leave it aside.
3) Wash and cut chicken into cubes.
4) Add olive to pot and chopped onions and garlic.
5) Saute onions to golden brown.
4) Add olive to pot and chopped onions and garlic.
5) Saute onions to golden brown.
6) Add chicken and salt and cook chicken completely.
7) Add celery and any other raw vegetables.
8) Cook for a few minutes.
9) Add chicken stock and bring to a boil.
10) Add the cornstarch slurry mixture to pot.
11) Turn stove off and let cool.
12) Add 2-3 cups of non fat organic milk (this is optional and only if you want a creamy/milky texture.
13) Serve with cheese scones.
TIP: Once milk has been added, heat on low before serving to ensure that no separation occurs.
8) Cook for a few minutes.
9) Add chicken stock and bring to a boil.
10) Add the cornstarch slurry mixture to pot.
11) Turn stove off and let cool.
12) Add 2-3 cups of non fat organic milk (this is optional and only if you want a creamy/milky texture.
13) Serve with cheese scones.
TIP: Once milk has been added, heat on low before serving to ensure that no separation occurs.
Makes about 6-8 cups of soup.
Calories per cup: 243, Fat: 5g, Protein: 35g, Sugars: 2g, Carbs: 9g, Sodium: 220mg, Fiber: 2g.
Calories per cup: 243, Fat: 5g, Protein: 35g, Sugars: 2g, Carbs: 9g, Sodium: 220mg, Fiber: 2g.
RSS Feed
