Lower Fat Chicken Vegetable Soup

This is a delicious and simple recipe for chicken vegetable soup. All you have to do is combine everything in a pot and let it simmer. It’s quite good and good for you.

Step: 1

In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning.

Step: 2

Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender.

Step: 3

Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.

Per Serving: 317 calories; protein 18.6g; carbohydrates 51.1g; fat 4.9g; cholesterol 29mg; sodium 719.7mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . 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 cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.