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TUSCAN CHICKEN SOUP Recipe

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This recipe for TUSCAN CHICKEN SOUP is from Cooking with the Liles Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
¼ C diced celery
¼ C diced onion
¼ C diced carrots
¼ C diced zucchini
¼ C diced red peppers
1 diced medium sized peeled tomato
½ C diced cabbage leaves or spinach leaves
¼ C diced mushrooms
1 tbsp garlic salt
2 tbsp Italian seasoning
1 small can Hunt’s Tomato Paste with basil, garlic and oregano
1.5 cups of cooked shredded chicken
1 packet of Swanson’s Chicken Flavor Booster or 1 can of chicken broth

Directions:
Directions:
Saute celery, onion, carrots, zucchini , peppers, and tomato in olive oil until tender in bottom of a 3 quart pot. Add garlic salt and Italian seasoning. Add cabbage or spinach leaves and mushrooms. Add tomato paste, chicken and flavor booster. Add enough water to make full pot and simmer on low heat for a couple of hours.

Personal Notes:
Personal Notes:

1. Leftover rotisserie chicken from the grocery store deli works great for this soup and is my preference over chicken I cook myself for both convenience and taste.
2. Eliminate or add vegetables according to your own preferences.
3. Is best after overnight in refrigerator but is still great the same day.

 

 

 

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