I Like To Share Recipes
Chicken Vegetable Soup by 4meAndyou
2 large onions, chopped
1 large partially frozen boneless skinless chicken breast, cut into bite sized cubes.
1/4 cup olive oil or more
1/4 cup cooking sherry or white wine
1 heaping tsp. garlic powder
1 10 oz package frozen mixed vegetables. (Green beans, corn, carrots, peas)
5 oz fresh mixed baby spinach and baby kale
1 heaping tsp Better than Bouillon chicken bouillon paste
1 tsp sea salt
1/2 tsp red pepper flakes
2 quarts low sodium chicken broth
1 (15 oz) can reduced fat, low sodium, condensed cream of mushroom soup, undiluted
1 (15 oz) can black beans, drained
1 and 1/2 cups whole wheat rotini
In a large frying pan, place olive oil, and heat to medium high. Add chicken cubes and toss now and then. When they begin to brown, add chopped onions and saute chicken and onions together just until onions are golden.
In a large stock pot, pour chicken broth. Heat to just bubbling and add chicken bouillon paste, sea salt, red pepper flakes, garlic powder, and condensed mushroom soup. Whisk if mushroom soup clumps a little. Add the rotini to the pot and boil, covered, for almost 10 minutes.
Then add frozen mixed veggies. Return just to the boil, then add the drained black beans. Dump contents of chicken and onion fry pan into the pot, then deglaze the frying pan using the cooking sherry or wine...scrape contents into the soup pot.
Return just to bubbling, and add drained black beans. Stir Well, then add baby spinach and kale last. When the spinach and kale mixture is limp and green, simmer the soup about 5 minutes more, and serve. Makes 8 servings.
The red pepper flakes give this a mild kick, so don't add the red pepper if you hate spicy food, and if you like your eyes to bug out from the heat, add twice the amount.
2 large onions, chopped
1 large partially frozen boneless skinless chicken breast, cut into bite sized cubes.
1/4 cup olive oil or more
1/4 cup cooking sherry or white wine
1 heaping tsp. garlic powder
1 10 oz package frozen mixed vegetables. (Green beans, corn, carrots, peas)
5 oz fresh mixed baby spinach and baby kale
1 heaping tsp Better than Bouillon chicken bouillon paste
1 tsp sea salt
1/2 tsp red pepper flakes
2 quarts low sodium chicken broth
1 (15 oz) can reduced fat, low sodium, condensed cream of mushroom soup, undiluted
1 (15 oz) can black beans, drained
1 and 1/2 cups whole wheat rotini
In a large frying pan, place olive oil, and heat to medium high. Add chicken cubes and toss now and then. When they begin to brown, add chopped onions and saute chicken and onions together just until onions are golden.
In a large stock pot, pour chicken broth. Heat to just bubbling and add chicken bouillon paste, sea salt, red pepper flakes, garlic powder, and condensed mushroom soup. Whisk if mushroom soup clumps a little. Add the rotini to the pot and boil, covered, for almost 10 minutes.
Then add frozen mixed veggies. Return just to the boil, then add the drained black beans. Dump contents of chicken and onion fry pan into the pot, then deglaze the frying pan using the cooking sherry or wine...scrape contents into the soup pot.
Return just to bubbling, and add drained black beans. Stir Well, then add baby spinach and kale last. When the spinach and kale mixture is limp and green, simmer the soup about 5 minutes more, and serve. Makes 8 servings.
The red pepper flakes give this a mild kick, so don't add the red pepper if you hate spicy food, and if you like your eyes to bug out from the heat, add twice the amount.
