I made this great recipe this week and instantly thought of who I could share it with. It is PACKED with protein and veggies! A perfectly well balanced meal to bring to a friend in need. It includes basic ingredients that are easy to have on hand. Transport in an old ice cream pail and send along a package of Pillsbury biscuits.
Chunky Chicken Soup
3/4 pound boneless skinless chicken breast cut into cubes. (I just used the chicken I baked the day before)
1/2 c. chopped onions
1-1/2 tsp. minced garlic
2 tsp. olive oil
2 TB all-purpose flour
2 cans (14 1/2 oz each) vegetable or chicken broth
2 cans (15 1/2 oz each) great northern beans, rinsed and drained
1-1/2 c. frozen mixed veggies, thawed
1 c. frozen chopped broccoli, thawed
1 can chopped green chilies
3/4 tsp. Italian seasoning
1/2 tsp. ground cumin
1/4 tsp. pepper
1/2 c. shredded mozzarella cheese
1. In a Dutch oven, saute the chicken, onion and garlic in oil until chicken juices run clear. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes.
2. Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese. Makes 7 cups.
My husband really enjoyed his bowl full, even though he's not a veggie guy. I think it's the flavors of the cumin and pepper that jazz it up a little bit. My batch turned our really hearty, almost like a stew so next time I'll add an extra can of chicken broth or water to make a little more broth.
I should give credit to a really old Taste of Home magazine where I think this recipe came from.
