1-2-3 HEALTHY SOUP
Make and share this 1-2-3 Healthy Soup recipe from Food.com.
Provided by VERSachi
Categories Clear Soup
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the soy beans as directed on package in the chicken stock.
- Once beans are cooked add all other ingredients to the borth and cook 15-20 minutes or until potatoes are cooked through.
- Once soup has cooled to room temperature puree the broth in a blender.
- Bon Apetite.
Nutrition Facts : Calories 637, Fat 14.5, SaturatedFat 2.8, Cholesterol 14.4, Sodium 777.3, Carbohydrate 95, Fiber 18.2, Sugar 23, Protein 38.3
CHICKEN 1-2-3
Make and share this Chicken 1-2-3 recipe from Food.com.
Provided by LainieBug
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Wash chicken and pat dry. Place in baking pan and top with cheese slices.
- Pour marinara sauce over chicken; cover pan with foil.
- Bake 30 minutes. Remove foil and bake an additional 10 minutes.
- Spoon pan juices over chicken and serve.
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5/5 (11)Total Time 5 hrs 5 minsCategory Soup And StewCalories 296 per serving
- Slow Cooker: Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper into a large slow cooker. Then just cover and cook on High for 5-6 hours or Low for 8-10 hours.
- Remove chicken from slow cooker and shred using 2 forks. To the slow cooker, add milk, mustard and garlic powder. Use an immersion blender to puree the soup to desired thickness. Add the shredded chicken and parsley. Stir and serve hot.
- Stovetop: Add avocado oil to a large heavy bottom pot or Dutch oven. Add onion, garlic, carrots, celery and fresh mushrooms (if using), and saute for 5 minutes. Add chicken, potatoes, wild mushrooms (if not using fresh), wild rice, water, thyme, salt, and pepper. Bring to a boil, cover and then for 45 minutes on low heat.
- Once cooked, remove the chicken and shred using 2 forks. Add milk, mustard and garlic powder; to the pot. With an immersion blender, blend the soup to desired texture. Return shredded chicken to the pot and stir. Garnish with parsley and serve hot.
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