Grandmas Chicken Vegetable Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 can: Reduced-sodium chicken broth -, 49 1/2 ounces
1/2 cup: Water,
1 lbs: (3 medium) potatoes, cut into 1/2-inch cubes
1 medium: Carrot, cut into 1/4-inch slices
1 lbs: Chicken breasts, (boned and skinned) - cut into 1-inch chunks
1 medium: Zucchini, cut into 1/4-inch slices
3: Green onions, sliced
2 tsp: Dried basil,
Salt and pepper, to taste
Directions:
In 3-quart saucepan over medium heat combine broth and water. Cover
and bring to boil. Add potatoes and carrot; cover and cook 5
minutes. Add chicken, zucchini, onions and basil; bring to boil,
reduce heat, cover and cook until chicken is opaque throughout, about
7 minutes. Season with salt and pepper.
Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar
Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg
cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g
protein.
Source: The Potato Board
Source from luhu.jp
and bring to boil. Add potatoes and carrot; cover and cook 5
minutes. Add chicken, zucchini, onions and basil; bring to boil,
reduce heat, cover and cook until chicken is opaque throughout, about
7 minutes. Season with salt and pepper.
Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar
Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg
cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g
protein.
Source: The Potato Board
Source from luhu.jp