Main Dish Chicken Soup
|Grated carrots||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Frozen green peas||1⁄2 Cup (8 tbs)|
|Ground white pepper||1⁄2 Teaspoon|
Place chicken broth (and water, if using) in large 4-quart Dutch oven.
Bring to a boil over high heat.
Add carrots, green onions, red pepper and green peas.
Bring to a boil.
Reduce heat and simmer 3 minutes.
Meanwhile, cut ends off cucumber and discard.
Using vegetable peeler, start at top and make long, noodle-like strips of cucumber.
Slice any remaining cucumber pieces thinly with knife.
Add cucumber strips to Dutch oven; simmer until cucumber is tender.
Add chicken tenders; simmer about 5 minutes or until chicken is no longer pink.