Chicken Vegetable Soup
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| Servings |
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Ingredients
Canned - Jarred
- 32 oz container chicken broth choose a clean brand w/o added sugar and oil like Field Day Organic
Meat - Seafood
- 1/2 lb boneless skinless chicken breast about 1 large chicken breast
Fresh Vegetables
- 1 cup fresh or frozen cauliflower florets
- 1 cup carrot[s]
- 1/2 medium zucchini
Optional Garnish
- Italian or flat-leaf parsley
Ingredients
Canned - Jarred
Meat - Seafood
Fresh Vegetables
Optional Garnish
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Rate this recipe!
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Instructions
- Add broth to a soup pot and bring to a boil. Cube chicken and add to pot. Reduce heat, cover, and simmer about 30 minutes or until chicken is tender.
- Wash vegetables. Slice 1 cup carrots and set aside. If using fresh cauliflower, prepare florets. Measure 1 cup fresh or frozen cauliflower florets. Set aside. Slice half zucchini. Set aside.
- Once chicken is tender, add carrots to soup. Return to a boil, reduce heat, cover and simmer 15 to 20 minutes. Add cauliflower to soup and continue simmering until carrots and cauliflower are just tender.
- NOTE - for chicken and "rice" soup, add cauliflower along with carrots. Cauliflower will cook down into "riced" size pieces.
- Add sliced zucchini to soup and continue simmering about 5 to 10 minutes, taking care not to overcook zucchini. Remove from heat.
- If using, add salt and pepper, to taste, and garnish with Italian or flat-parsley leaves.
Recipe Notes
Nutritional label information coming soon!
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