Chicken and Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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It was a dark rainy day, and I was trying to think of something that would warm me up, but not ruin my day, because I was in no mood to work out! So, the first thing that popped into my head was soup! Used basically everything I had in my vegetable drawer and just added things as I went. If you want to indulge a little, add in the cream! Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
1 bell pepper, any color, chopped |
1/2 lb asparagus, chopped |
1 yellow onion, chopped |
3 stalks celery, chopped |
3 carrots, chopped |
salt |
pepper |
5 1/2 cups chicken broth |
1/2 cup beer |
1 1/2 teaspoons dried parsley |
3 chicken breasts |
1/3 cup cream (optional) |
Directions:
1. Heat butter and olive oil at med - lo heat.
2. Saute vegetables until all tender, 8 - 10 minutes, stirring occasionally.
3. Add beer, broth, salt, pepper, and dried parsley.
4. Bring heat up to high, and bring to a boil.
5. Add chicken breasts and lower heat to medium, simmer for 15 - 17 minutes.
6. Remove chicken breats and shred with two forks.
7. If using cream, stir in cream.
8. Add chicken back into soup.
9. Enjoy! ;).
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