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Chicken Soup With Vegetable Threads

Web20.Chickens's picture
Ingredients
  Mustard greens/Spinach 12 Ounce (French Mustard)
  Carrots 2
  Chicken broth 2 Cup (32 tbs)
  Water 4 Cup (64 tbs)
  Boneless, skinless, whole chicken breasts 1 1⁄2 Pound (2 In Number)
  Jicama 8 Ounce (1/2 Of A Standard Size)
  Lime juice 1⁄2 Cup (8 tbs) (Of 4 Limes)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

GETTING READY
1) Discard the tough stems of the mustard greens, tear and soak the leaves in water.
2) Slice the carrots lengthwise into strips, peel and cut the jicama into 1 1/2-inch strips.
3) Cut the chicken into 1 1/2-inch strips.

MAKING
4) In a medium-size saucepan, bring the carrot strips, broth and water to a simmer over a medium heat.
5) Stir the chicken into the broth, then the mustard greens and simmer for 3 minutes until the chicken is thoroughly cooked.
6) Turn off the heat and stir in the jicama and lime juice.
7) Season with the salt and pepper to taste.

SERVING
8) Laddle into the soup bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday
Cook Time: 
20 Minutes
Servings: 
4

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