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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Randy's Chicken Soup Recipe

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This recipe for Randy's Chicken Soup is from The Larsen Family Heritage Cookbook, 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 cups chicken stock
1 T. butter (optional)
2 T. olive oil (optional)
1 cup raw, chopped broccoli
½ cup raw, chopped cauliflower (about 1-inch pieces)

½ cup chopped sweet green pepper

½ 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.

Directions:
Directions:
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:
2
Personal Notes:
Personal Notes:
Serving size,1 ½ cups.

Carbs per serving 5.5 grams of carb.

 

 

 

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