Recipes

Easy Chicken Soup

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Easy Chicken Soup

Easy Chicken Soup

Recipe Courtesy The American Heart Association
Recipe adapted by Chef Bryan Woolley

Ingredients:

  • 1 tsp sugar
  • 1 tbsp olive oi
  • 1 lb boneless-skinless chicken breasts, cut into 1 inch cubes
  • 1 small onion, thinly sliced
  • 1 bell pepper thinly sliced
  • 1 large carrot, sliced
  • 1 medium potato, cut into 1 inch cubes
  • 1 tsp minced garlic
  • 1 cup low-sodium chicken stock
  • 1 can diced tomatoes, low-sodium 29 oz can
  • 1 bay leaf
  • 1/4 tsp freshly chopped cilantro (more for garnish)
  • juice and zest of 1 lemon

Directions:

  1. Add olive oil and sugar to a hot pan. Stir and let the sugar caramelize. Add the chicken pieces and brown them in the pan.
  2. Once the chicken pieces begin to caramelize, add the sliced onion and caramelize the onion with the chicken. Be sure to stir so you have even browning.
  3. After about 5 minutes, add the bell pepper, carrot, and potatoes. Caramelize all of these ingredients tighter for about 2-3 minutes. Add the garlic and mix together.
  4. Add the chicken stock, diced tomatoes and the bay leaf.
  5. Bring the soup to a boil, reduce heat and continue cooking for about 5 minutes or until the chicken is cooked through and the potatoes are tender.
  6. Add the freshly chopped cilantro, lemon zest and juice. Stir to combine. Taste and adjust salt and pepper to your dietary needs. Serve with whole grain bread and enjoy!

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