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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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I wanted vegetable soup, but without using beef and potatoes. So I came up with this and it came out pretty good! And it is good for you! Ingredients:
2 -3 chicken breasts |
2 tablespoons chicken base |
5 cups water |
salt and pepper |
chicken broth, from roasted chicken breast, strained |
2 (8 ounce) cans vegetable broth |
4 cups water |
1 lb baby carrots, chopped in small pieces |
1/2 large sweet onion |
1 (12 ounce) bag frozen cauliflower |
2 stalks celery, chopped in small pieces |
8 roma tomatoes, chopped |
Directions:
1. Preheat Oven to 350 degrees.
2. Place chicken breasts in a roaster pan.
3. Add water, chicken base, and salt and pepper.
4. Cook for 2 to 2 1/2 hours.
5. Strain broth into soup pot.
6. Turn stove burner to high heat.
7. Add vegeteble broth and water to pot.
8. Tear chicken into small pieces and add.
9. Add all the vegetables, except tomatoes.
10. Cook on high for 25 minutes.
11. Add tomatoes.
12. Cook for another 15-20 minutes on medium heat.
13. Serve.
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