Chicken and Vegetables Soup

Easy to make, delicious chicken soup with variety of vegetables.

Step: 1

Place the onion and chicken in a pot with enough cold water to cover. Season with salt, and bring to a boil. Cook 30 minutes, or until the chicken meat is easily removed from the bone. Remove chicken from the pot, reserving water. Discard the onion. Pull all the meat from the bones, chop, and return to pot. Discard bones.

Step: 2

Place the cauliflower, Brussels sprouts, baby carrots, and asparagus in the pot. Pour in the chicken broth. Season with garlic powder and salt-free seasoning blend. Bring to a boil, reduce heat to low, and simmer 40 minutes.

Step: 3

Stir the rice into the pot. Continue cooking 20 minutes, or until rice is tender. Mix dill into the soup 5 minutes before serving.

Per Serving: 201 calories; protein 20.8g; carbohydrates 17.4g; fat 6g; cholesterol 43.8mg; sodium 416.4mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.