Vals Chick,Veg Soup W/ 6 Thighs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I cook this on Sundays to be eaten for lunches throughout the week. Everything except the canned chilies are typically organc unless I'm out of someting. Ingredients:
24 ounce chicken, thigh, meat only |
4 cups chicken broth |
1 cup kidney beans |
1/2 yellow onion |
1/2 red bell pepper |
4 oz diced chilies |
2 carrots |
2 stalks celery |
1/2 cup frozen peas |
1/2 cup frozen green beans |
1/3 cup frozen spinach |
1 cup brown rice, cooked |
Directions:
1. Use as many organic ingredients as possible! It should turn out very thick and stew-like with lots of good stuff in it!
2. cook in a crock pot starting with the chicken thighs and chicken broth.
3. Once chicken falls off the bones, take the chicken out and begin putting veggies in: first carrots, then celery and onion at same time. Then bell pepper and chilies.
4. cook rice separately then include at end.
5. Throw in frozen veggies at end.No cooking is needed.
6. Thow Kidney beans in at end. No cooking needed.
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