Quick Chicken Soup

This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.

Step: 1

Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.

Step: 2

Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.

Step: 3

Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

Per Serving: 266 calories; protein 37g; carbohydrates 18.3g; fat 4g; cholesterol 68.4mg; sodium 1568.1mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.