Pheasant Soup For One
|Chicken breast boneless skinless||4 Ounce, cubed (1 Piece)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Potato||1 Small, cubed|
|Carrot||1 Small, sliced|
|Chicken broth||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Chopped fresh parsley||2 Teaspoon|
Coat a saucepan with nonstick cooking spray; brown chicken over medium-high heat.
Add the next eight ingredients; bring to a boil.
Cover and simmer for 20-25 minutes or until vegetables are tender.
Sprinkle with parsley.