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Before you jump to Chicken and Vegetable Soup recipe, you may want to read this short interesting healthy tips about Treats that give You Vitality.
Eating healthy foods tends to make all the difference in the way you feel. If we eat more healthy meals and a lesser amount of of the detrimental ones we typically feel much better. Eating more fresh vegetables helps you feel much better than eating a piece of pizza. Choosing healthier food choices can be challenging when it is snack time. Shopping for snacks can be a difficult task because you have a great number of options. Here are a handful of healthy snacks that can be used when you need a fast pick me up.
Yogurt is a snack many people neglect. Eating fat free yogurt in place of a nutritious larger lunch just isn’t a good idea. Low fat yogurt makes a wonderful snack, nonetheless. It consists of tons of calcium, proteins, and B vitamins. Yogurt is simple for the human body to digest and, dependent on the type of culture utilized to make the yogurt youre eating, can also help manage your digestive system. Try putting in some wholesome nuts to unsweetened yogurt for a healthy snack idea. This reduces your sugar consumption without lowering the taste of your snack.
You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to chicken and vegetable soup recipe. You can have chicken and vegetable soup using 9 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Chicken and Vegetable Soup:
- Provide 2 of Chicken Breasts.
- Get 2 of Carrots, peeled and sliced.
- Prepare 2 Stalks of Celery, sliced.
- You need 3 of Potatoes, peeled and diced.
- Use Sprigs of fresh parsley, chives.
- Provide Half of a tin of Baby Corn.
- Get 1 litre of Chicken Stock.
- Provide 1 of Vegetable Stock Cube.
- Use 1 Litre of Water.
Steps to make Chicken and Vegetable Soup:
- Place the chicken breasts, carrots, celery, potatoes into a large, deep pan and pour in 1 litre of chicken stock, 1 litre of water and vegetable stock cube in..
- Simmer on a medium heat on stove top for 1½ hours or until the chicken is cooked through..
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 1 litre left..
- Meanwhile, tear the cooked chicken into long chunks or shred. Once the broth has reduced, throw the vegetables back in the pan with the baby corn, parsley and chives. Simmer for a further 15 minutes.
- Serve with crusty Sour Dough bread!.
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