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Randy's Chicken Soup Recipe

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This recipe for Randy's Chicken Soup, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Randy Larsen
Added: Monday, January 23, 2006


2 cups chicken stock
1 T. butter (optional)
2 T. olive oil (optional)
1 cup raw, chopped broccoli
cup raw, chopped cauliflower (about 1-inch pieces)

cup chopped sweet green pepper

cup chopped zucchini

salt to taste

freshly ground black pepper to taste

1 cup diced, skinless chicken

Put stock in a medium saucepan.

Add optional butter and/or olive oil.

Add vegetables.

Add salt and freshly ground pepper.

Simmer until vegetables are tender.

Simmer a few veggies in the stock and add chicken last. (The soup tastes good even without chicken.) In a rush, throw in a package of frozen vegetables.
This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup.

Add the diced chicken last. Reheat if needed. Adjust seasonings and serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Serving size,1 cups.

Carbs per serving 5.5 grams of carb.




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