Chunky Chicken and Vegetable Soup
|Vegetable oil||1 Tablespoon|
|Boneless skinless chicken breast||4 Ounce, diced (1 Piece)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Green onions||2 , sliced|
|Canned chicken broth||14 1⁄2 Ounce (Two Cans)|
|Water||1 Cup (16 tbs)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||1 Tablespoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
1. Heat oil in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery and onions. Cook and stir 7 minutes or until vegetables are tender.
2. Add broth, water, carrots, cream, parsley, thyme and black pepper. Simmer 10 minutes or until carrots are tender.