Title: Grandmas Chicken Vegetable Soup Recipe
Yield: 4 servingsRecipe by The Potato Board
Ingredients:
1 cn: Reduced-sodium chicken broth,
--(49 1/2 ounces)
1/2 c: Water,
1 lb (3 medium): potatoes,
-- cut into 1/2-inch cubes
1 md: Carrot,
-- cut into 1/4-inch slices
1 lb: Chicken breasts,
-- (boned and skinned)
-- cut into 1-inch chunks
1 md: Zucchini,
-- cut into 1/4-inch slices
3: Green onions, sliced
2 ts: Dried basil,
Salt, to taste
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 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 from luhu.jp