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Hearty Chicken Vegetable Soup

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  Fresh green beans/Null 2 Cup (32 tbs) (Null)
  Lemon juice/Null 2 Tablespoon (Null)
  Canned tomatoes/Null 16 Ounce (1 Number 2 Can)
  Onion/Null 1 , chopped (Null)
  Carrots/Null 6 , peeled and diced (Null)
  Celery stalks/Null 2 , diced (Null)
  Pepper/Null 1⁄4 Teaspoon (Null)
  Cabbage head/Null 1⁄4 , chopped (Null)
  Cooked chicken breast/Null 1 1⁄2 Cup (24 tbs), cubed (Null)
  Cooked rice/Pasta 1 Cup (16 tbs) (Null)
  Chopped fresh parsley/Null 2 Tablespoon (Null)
  Chicken broth/8 cups canned fat-free chicken broth 8 Cup (128 tbs), canned (Null)

Cut beans diagonally into thirds; toss with lemon juice and steam until tender.
Combine tomatoes, onions, carrots, celery, and pepper in stock pot with Basic Chicken Broth (8 cups) and slowly bring to a boil, reduce heat, and simmer 1-2 hours or until vegetables are tender.
Add beans and cabbage; simmer 15 minutes.
Add chicken and rice or pasta; heat.
Sprinkle with parsley.

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Hearty Chicken Vegetable Soup Recipe