Lunch Recipe

Absolutely Wonderful Chicken Vegetable Soup

An absolutely WONDERFUL soup!

INGRIDIENT

1 whole chicken

1 onion, sliced

2 cloves garlic, minced, or more to taste

10 roma (plum) tomatoes, quartered

7 carrots, chopped

4 potatoes, chopped

3 zucchinis, chopped

3 yellow squash, chopped

1 large green bell pepper, chopped

1 large yellow bell pepper, chopped

1 large red bell pepper, chopped

1 chayote squash, chopped

2 tablespoons chopped fresh cilantro, or to taste (Optional)

1 tablespoon tomato bouillon with chicken flavoring (such as Knorr®)

DIRECTION

Step: 1

Put chicken, onion, and garlic in a large stockpot with enough water to cover; bring to a boil. Cook until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Drain and reserve liquid. Set chicken aside to cool. Remove and discard bones from chicken. Chop the chicken meat.

Step: 2

Put tomatoes in a large stockpot with enough water to just cover; add carrots, potatoes, zucchinis, yellow squash, green bell pepper, yellow bell pepper, red bell pepper, and chayote squash. Bring the water to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.

Step: 3

Pour reserved chicken stock into the pot. Stir chopped chicken, cilantro, and tomato bouillon into the liquid. Bring the mixture to a simmer and cook another 15 to 20 minutes.

NUTRITION FACT

Per Serving: 275 calories; protein 10.8g; carbohydrates 20g; fat 17.3g; cholesterol 32.2mg; sodium 64mg.

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