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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A great soup to enjoy. Ingredients:
3 chicken breasts, with fat trimmed (boneless or skinless, large, 31oz) |
2 (49 1/2 ounce) cans chicken broth (fat free, low sodium) |
1 bunch broccolini, chopped (8oz) |
3 baby bok choy, chopped (9oz total) |
4 small zucchini, chopped (10oz total) |
4 large celery ribs, chopped (9oz total) |
5 medium garlic cloves, chopped |
1/2 bunch green onion, chopped (1oz) |
3 carrots, chopped (larg, 11oz total) |
1 tablespoon dill weed, chopped |
1/2 bunch fresh parsley, chopped |
1 (6 ounce) can frozen green peas |
1 (6 ounce) can fresh green beans, chopped |
Directions:
1. In a large pot, combine all ingredients, except the peas and green beans. Keep the chicken breasts whole (you’ll shred them later). Boil for about 30 minutes. Once the chicken breasts are completely cooked , remove them to cool (pull them apart a little bit . . they’ll cool faster).
2. Meanwhile, put the vegetables and broth through a blender. (When doing this, it is a good idea to carefully pulse them in a blender with a towel around the blender lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. ) Then transfer the blended soup back into the large pot.
3. When the whole chicken breasts have cooled a bit, pull them apart by hand and shred them . They should be a little stringy when in shredded form, with no large chunks. Add the shredded chicken back into the pot. Chop-up the green beans fairly small, and add into the pot along with the frozen peas. Cook for about 10 more minutes, add salt & pepper to taste and enjoy!
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