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.