Chicken Veggie Soup II
This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It’s relatively low in fat and high in taste.
INGRIDIENT
DIRECTION
Step: 1
Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
Step: 2
To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
Step: 3
Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.
NUTRITION FACT
Per Serving: 198 calories; protein 21.1g; carbohydrates 15.8g; fat 5.9g; cholesterol 32.9mg; sodium 1048.8mg.
The word “stew” can process to 2 time a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the liquid all of it 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 being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting 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 make the greatest comfort food, no matter the weather.
