CHUNKY CHICKEN & VEGETABLE SOUP II
1 tablespoon oil
1 tablespoon butter
2 boneless chicken breasts, cubed, 10-12 ounces
1/2 cup celery, chopped, 2 small stalks
3 small carrots, sliced, 3 ounces *
2 chayote squash, peeled, seeded and cubed
4 medium fresh mushrooms, sliced, 4 ounces
1/4 cup onion, chopped, 1 1/4 ounces
2 cans chicken broth or 4 cups homemade broth
1 teaspoon chicken bouillon granules
1/2 cup water
2 tablespoons fresh parsley, chopped
1/4 teaspoon pepper
Salt, to taste
2 tablespoons heavy cream, optional
Heat the oil and butter in a 4-6 quart soup pot over medium heat. Add the chicken; cook and stir 4-5 minutes or just until no longer pink. Add all of the vegetables. Cook and stir 7 minutes. Add the broth, bouillon, water, parsley, pepper and salt. Simmer, uncovered, 10 minutes or until vegetables are tender. Add the cream, if desired.
Makes 6 servings
Can be frozen
* Omit the carrots for induction.
Per Serving: 166 Calories; 8g Fat; 18g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This is a variation of Nancy's Easy Chunky Chicken & Vegetable Soup. I left out the noodles and added chayote squash, which make a good substitute for potatoes, but have very few carbs. After you peel the chayote, a very slippery substance will ooze out on the surface. Simply rinse and pat dry and you'll be able to handle it again.
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