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Chicken Soup

Cooks' Note

One steaming bowl of chicken soup will be a wonderful way to break your fast in the morning. Also, roasted vegetables (page 96) work deliciously in this soup. Use them in place of the zucchini, squash, green beans, and asparagus.

Recipe information

  • Yield

    serves 4. serving size: 1 cup of soup.

Ingredients

1 1/2 tablespoons vegetable oil
1 1/3 cups diced skinless chicken
1 quart chicken stock
2/3 teaspoon lemon juice
1/3 teaspoon salt
1/4 teaspoon pepper
1/4 cup diced zucchini
1/4 cup diced yellow squash
1/4 cup diced green beans
1/4 cup diced asparagus

Preparation

  1. Step 1

    Heat the oil in a large skillet. Add the chicken and cook well over medium heat.

    Step 2

    Combine the chicken, chicken stock, and lemon juice in a large saucepan. Add the salt and pepper and simmer for 20 minutes.

    Step 3

    Add the zucchini, squash, green beans, and asparagus. Cook for 20 minutes.

Great Food, All Day Long
TagsSoupSoup/StewChickenPoultryMainLunchDinnerNut FreeDairy FreeCookbooks
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