
Recipe Name: Chicken and Vegetable Soup
| Preparation time | - 15 mins |
| Cooking time | - 30 mins |
| Serving | - 2 |
INGREDIENTS
| Chicken breast | 1 | |
| Chicken broth | 11/2 cups | |
| Medium turnip, chopped | 1/2 | |
| Medium tomato, chopped | 1 | |
| Medium potato, chopped | 1 | |
| Shredded carrot | 1/2 | |
| Medium onion chopped | 1/2 | |
| Garlic clove | 1 | |
| Dried oregano | 1 tsp | |
| lemon juice | 1 tbsp | |
| Salt |
METHOD
- Chop one onion and garlic cloves and sauté them in vegetable oil in a pan for couple of minutes. Add and sauté the chicken for 5 minutes until the outer layer turns white. Add 3 cups of water and cook for 20 minutes.
- After the chicken breasts are cooked, strain the remaining broth and return it back to the pan. Cut the chicken breasts in to small pieces and add them in to the pan with chopped onions, turnip, potatoes, tomatoes and the shredded carrot.
- Add the 3 cups of extra chicken broth for extra flavor. Let the mixture simmer on medium heat for 30 minutes. Add the soup noodles, oregano, lemon juice and salt. Continue to simmer for 15 more minutes or until the noodles are cooked.
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Nutrition Facts
| Serving Size | 1 bowl | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 198 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 18 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs


