Soup: Chicken and Vegetable

23 Jan

Sorry for a lack of pictures! I Made this easy soup on a worknight…it turned out to be a great hot, filling soup that worked really well for lunch or dinner! Feel free to improvise 🙂


~3 cups water
~2 raw chicken breasts, cut into smaller pieces
1 can garbanzo beans
1 head of broccoli, cut into smaller pieces
1 or two celery stalks, diced
1/2 yellow onion, chopped
1/4 of a can of carrots (I had this as leftovers from a different meal…fresh carrots would be better)
rosemary, basil, salt, pepper, garlic

1. Boil chicken in water (an amount that will cover the chicken) with some salt and rosemary until chicken is no longer pink and has become tender (until you are able to use a fork to break the chicken apart).
2. Add the celery and cook until celery structure is broken down a little.
3. Add broccoli and cook until broccoli has turned green and less rigid.
4. Add onion garbanzo beans, carrots (unless yours are raw), pepper, and basil.
5. Once onions are cooked (more transparent), and before the other vegetables are overcooked, the soup is done!


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