Vegetable Lover’s Chicken Soup
Vegetable Lover’s Chicken Soup could be just the dairy free recipe you've been looking for. One portion of this dish contains roughly 29g of protein, 195g of fat, and a total of 1892 calories. This recipe serves 4 and costs $4.17 per serving. 10 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Brunchtime Baker. If you have garlic, black pepper, paprika, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes around 15 minutes. With a spoonacular score of 65%, this dish is good. If you like this recipe, you might also like recipes such as Vegetable Lover's Chicken Soup, Vegetable Lover's Burger, and Garlic Lover's Chicken.
Servings: 4
Cooking duration: 15 minutes
Ingredients:
½ cup bell pepper, finely chopped
¼ teaspoon black pepper
2 cups chicken broth or water
1 pound ounces chicken tenders, cut into bite-size chunks ( you can also use chicken breasts or whole chicken parts cut into small pieces)
½ teaspoon cumin
4 cup frozen mixed vegetables of you choice ( I used the Normandy blend)
2 cloves garlic finely diced
¼ teaspoon garlic powder
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
½ teaspoon paprika
¼ cup dry, small pasta, such as farfelline
1 cup diced potatoes
½ teaspoon salt
½ teaspoon Italian seasoning blend
Equipment:
sauce pan
Cooking instruction summary:
Heat oil in a large saucepan over medium-high heat. Add chicken, spices, onions, bell peppers, and garlic; cook, stirring occasionally, until browned, 3 to 4 minutes. Add the chicken broth or water and bring to boil, bring heat down to low and simmer for 5 minutes. Add the potatoes, pasta, and frozen veggies and cook, stirring often, until the vegetables are slightly softened, 8-10 minutes. Turn off the heat and stir in the cilantro. Serve warm. Enjoy!Cover and refrigerate up to 3 days or freeze up to 3 months.
Step by step:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chicken, spices, onions, bell peppers, and garlic; cook, stirring occasionally, until browned, 3 to 4 minutes.
3. Add the chicken broth or water and bring to boil, bring heat down to low and simmer for 5 minutes.
4. Add the potatoes, pasta, and frozen veggies and cook, stirring often, until the vegetables are slightly softened, 8-10 minutes. Turn off the heat and stir in the cilantro.
5. Serve warm. Enjoy!Cover and refrigerate up to 3 days or freeze up to 3 months.
Nutrition Information:
covered percent of daily need
