Thursday, February 25, 2010

Chicken Vegetable Soup

This recipe has been adapted from the "Chicken Vegetable Soup" recipe in The Paleo Diet by Loren Corden, PhD ©2002 Wiley, John & Sons, Incorporated.

Serves: 3

2 cups water
1 cup organic chicken broth (gluten and soy free)
1 chicken breast, diced into large bite sized pieces
1 clove garlic, minced
1/2 yellow onion, diced
1 bay leaf
1/2 tsp black pepper
3 tomatoes, diced (roma is fine to use)
1 small zucchini, sliced thin and halved
1 large carrot, diced

  1. In a medium saucepan, combine water, chicken broth, chicken breast, garlic, onion, bay leaf and pepper.
  2. Bring to boil.
  3. Reduce heat, cover, and then simmer for 1.5 hours (or until chicken is tender).
  4. Remove bay leaf and discard.
  5. Add zucchini, tomatoes, and carrots and bring to boil.
  6. Reduce heat, cover, and simmer for 20 minutes (or until vegetables are tender).


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