Hearty vegetable blended soup with chicken breast cubes.
I love when the weather starts cooling at night because I love soup dinners. A big hearty bowl full of vegetables, a slice of French bread and a cup of fruit for dessert screams “Fall”.
Ingredients (4 servings)
1 large, boneless and skinless chicken breast
2 large carrots
1 medium onion
2 medium golden potatoes
6-8 Brussels sprouts
1 yellow squash
1/4 pound fresh green beans or 1/2 - 1 can sliced green beans
16 ounces low sodium chicken broth (if you like it more soupy, add more broth)
Garlic powder
Salt
Pepper
Preparation
Rinse and pat dry the chicken breast. Cut it in 1 inch cubes and sprinkle with the garlic powder.
In a small skillet, spray with non fat canola or olive oil and brown the chicken cubes on each side. Remove from skillet to plate for later.
Wash all the vegetables and slice into bite size pieces. I peel my carrots, but I do not peel my potatoes. It is entirely up to the cook.
In a stock pot on top of the stove, put all ingredients into the pan.
Add Salt and Pepper to taste.
Cook on medium heat until boil, then reduce heat and slow cook with lid on pot for 30-45 minutes until vegetables are tender.
Serve with bread and chutneys with a side of fruit.
Enjoy!
Comments