Tuesday, November 6, 2012

Simmie's Stewy Chicken Vegetable Soup (C1)

Recipe Author: Simmie Sinow



This is a nice and thick soup -- almost a stew!

4 baked chicken breasts, diced into small chunks
3 cups cabbage, chopped
2 large carrots, chopped
2 yellow onions, chopped
1 15-oz. can crushed tomatoes
2 cans sliced mushrooms
2 diced (but not really small pieces) bell pepper
1 14-oz. can fat-free chicken broth
6-8 ounces water
Salt and pepper to taste

Place the chicken broth, water, crushed tomatoes, and chicken in a pot, bring to boiling.  Reduce heat very slightly and continue cooking for about 10 minutes.

Add the remaining ingredients and simmer until the vegetables are soft.

Enjoy this soup for lunch or dinner or snacks!

Makes 6 hearty servings.

17 Day Diet Gal's Notes:
I put the raw chicken in the soup pot after the first set of ingredients mentioned above has come to a boiling point.  The cooking at high temperature cooks off any bacteria, but you can also bake the chicken first and add it in with the mixture in the pot during the last 10 minutes of cooking.

This is great to keep on hand for snacks, or for a lunch to quickly heat up (or obviously, for dinner as well).

2 comments:

  1. I made this today. It was super easy to make. It tastes great, too! Thanks for the recipe!

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