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Sunday, December 4, 2011

Hearty Italian Chicken & Veggie Soup

Here's another soup recipe made just for snowy weather. I was so surprised to find such pretty veggies here in West Texas that I had to through them all together in one pot! As it is, this recipe makes a thin broth. But if you like it to be a bit thicker all you have to do is mix 2 tsp corn starch in about 1/4 cup of water and pour it into the soup about 10 minutes before you serve it.

2 tbsp Olive OIl
1 lb Chicken breast, cut up
1 cup Fresh Green Beans, cut into 1" pieces
2 Carrots, peeled and sliced
2 Celery Stalks, sliced
1 cup Broccoli Florretts
1 Zucchini, halved then sliced into half moons
4-6 Mushrooms, sliced
1 can Itallian DIced Tomatoes (with garlic and olive oil)
1 tbsp Garlic, minced
1 tbsp Parsley, dried
1 tbsp Oregano, dried
1 tsp Basil, dried
2 tbsp Chalula Sauce (or Tabasco)
1 box (32oz) Chicken Broth
2 Chicken Boullion Cubes

1) Heat oil in large pot. Add chicken and brown pieces on all sides.

2) Add in remaining ingredients except water. Stir well.

3) Fill empty broth box with water, shake to get all flavor out and pour in pot to cover veggies.

4) Cook for 30 - 40 minutes until veggies are crisp-tender.

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