Harvest Chicken Soup
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
onions
|
|
| 3 ea |
chicken breast halves, boneless, skinless
with bone |
*
|
|
| 4 | cups |
water
|
|
| 3 | each |
celery stalks
halved |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 14 ½ | ounces |
tomatoes
with liquid, diced |
|
| 3 | medium |
carrots
thinly sliced |
|
| 4 | teaspoons |
chicken broth
instant |
|
| 1 | small |
zucchini
halved, thinly sliced |
|
| 1 | cup |
green peas
frozen |
|
| 1 | each |
avocados
peeled, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
onions
|
|
|
chicken breast halves, boneless, skinless
with bone |
*
|
||
| 946 | ml |
water
|
|
| 3 | each |
celery stalks
halved |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 419.1 | ml/g |
tomatoes
with liquid, diced |
|
| 3 | medium |
carrots
thinly sliced |
|
| 2E+1 | ml |
chicken broth
instant |
|
| 1 | small |
zucchini
halved, thinly sliced |
|
| 237 | ml |
green peas
frozen |
|
| 1 | each |
avocados
peeled, sliced |
|
Directions
Chop one onion; set aside.
Quarter the other two; place in a Dutch oven with chicken, water, celery, salt and pepper.
Cover and simmer for 2 hours or until chicken is tender.
Remove chicken; set aside. Discard celery and onion.
To broth, add the tomatoes, carrots, bouillon and chopped onion.
Cover and simmer for 30 minutes or until the carrots are tender.
Debone and cube chicken; add to soup with zucchini and peas.
Cover and simmer for 10 minutes or until zucchini is tender.
Spoon into bowls.
Garnish with avocado.
