Ingredients:
½ Tablespoon Olive oil
Salt and Pepper
2 Chicken Breasts, skinless on the bone
4 cups Chicken stock
½ cup white Onion, finely chopped
4 Carrots, peeled and chopped
4 Celery stalks, chopped
4 ounces Mushrooms, quartered
1/3 cup frozen Lima beans
1/3 cup cooked Corn, cut off the cob
1 Russet potato, cut into ½-inch cubes
1/3 teaspoon Poultry seasoning
2/3 teaspoon Chicken rub
½ Bay leaf
1/8 teaspoon Black pepper
½ teaspoon Salt
Directions:
In Dutch oven, heat olive oil over medium-high heat. Sprinkle chicken with salt and pepper and place in hot pan. Sear chicken on both sides until just browned. Remove chicken and wipe remaining oil out of pot. Replace chicken in pot and cover with chicken stock, poultry seasoning, chicken rub, bay leaf, black pepper, and salt. Bring to a boil. Cover and reduce heat to low. Simmer for 45-60 minutes, or until chicken is cooked through and very tender.
Remove chicken from pot and set aside, covered.
Add onion, carrots, celery, mushrooms, lima beans, corn and potato to pot. Return to a boil. Cover and simmer 30 minutes or until vegetables are tender.
Meanwhile, remove chicken from the bone and shred into bite-sized pieces. Return to the pot and simmer for 5 minutes longer or until chicken is warmed through.
**For a thicker soup, remove ¼ cup of the cooked potatoes from the soup and puree in a blender with ¼ to ½ cup of hot water. Return potato mixture to the soup and simmer for 5 minutes to allow thickening.
Makes 4 servings
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