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Double Dish to save time and energy:   Chicken Vegetable Soup and Pulled Chicken Tortillas cooked all at once.

Chicken Vegetable Soup

1 skinless boneless chicken breast
6 C. water + 3 Tbsp
chicken soup concentrate OR 4 C. chicken broth & 2 C. water
1 med. to lg. onion
1 large or 2 small carrots cut in small cubes
2 stalks celery, sliced, plus a few chopped leaves
1 or 2 chopped garlic cloves
1 tsp
black pepper to taste
seasonings as per taste, Italian, British, Chinese, Mexican.....
1/2 cup green peas
Select 1: 
    1/3 cup quick-cooking barley,
    1/2 cup macaroni or curly noodles, or
    1 15-oz can of white beans, drained and rinsed

Place liquid in a large pan, (with chicken soup concentrate).  If using barley, add it now.  Place on high heat. 

Remove any visible fat from chicken breast, rinse & add to pan.  Cut onion in half, then slice thin & add to broth, along with carrots, celery, garlic cloves & seasonings.  Bring to a full boil, turn low & simmer for 20 minutes or until carrots are tender.  Add green peas, & pasta or beans if using them: stir and turn off the heat.  Remove chicken breasts & store in refrigerator. As soon as soup cools slightly, refrigerate,  covered, for the next day.

Use chicken for Pulled Chicken Tortillas.   Whatever is left over the next day, chop and add back to the soup.  Heat & correct seasonings & serve with crusty bread.


The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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