Eat-Your-Veggies Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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! Ingredients:
1 (14 ounce) can reduced-sodium fat-free chicken broth |
2/3 lb white potatoes or 2/3 lb red potatoes |
1/3 cup carrot, thinly sliced |
1/3 cup celery, thinly sliced |
1/3 cup onion, chopped |
1 (14 1/2 ounce) can diced tomatoes with juice |
1 cup water |
6 ounces boneless skinless chicken breasts, cut into bite sized pieces |
1/3 cup frozen corn kernels |
1/3 cup frozen peas |
salt and pepper, to taste |
1/2 teaspoon dried thyme leaves (optional) |
Directions:
1. Do not peel potatoes. Cut into 1/2 inch chunks. .
2. 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. 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.
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