Chicken Pea Pod Soup
|Carrots||2 Medium, bias-sliced 1/4 inch thick|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil||1 Tablespoon|
|Chicken broth||3 Cup (48 tbs)|
|Whole chicken breasts||2 Large, skinned, halved lengthwise|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Frozen pea pods||6 Ounce (1 Package)|
In a Dutch oven cook carrot, onion, and garlic in hot oil till onion is tender.
Stir in chicken broth, chicken, basil, marjoram, and pepper.
Bring to boiling; reduce the heat.
Cover and simmer for 15 to 20 minutes or till chicken is tender.
Remove from heat.
Remove chicken from Dutch oven.
When chicken is cool enough to handle, remove meat from bones.
Cut meat into bite-size pieces; return to Dutch oven.
Cool mixture; pour into a 1 1/2-quart freezer container.
Seal, label, and freeze.
To serve, transfer frozen mixture to a Dutch oven.
Cover and cook over medium-low heat for 50 to 60 minutes or till heated through, stirring occasionally.
Stir in pea pods; cover and cook about 2 minutes more or till crisp-tender.
Serving size: Complete recipe
Calories 888 Calories from Fat 192
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 3.8 g19.2%
Trans Fat 0.1 g
Cholesterol 261 mg87%
Sodium 2210.3 mg92.1%
Total Carbohydrates 53 g17.5%
Dietary Fiber 13.1 g52.4%
Sugars 24.7 g
Protein 116 g232.8%
Vitamin A 453.3% Vitamin C 225.3%
Calcium 30.6% Iron 54.6%
*Based on a 2000 Calorie diet