Saturday, May 30, 2015

SOUPS: MINESTRONE SOUP WITH CHICKEN (click here to print)

  1.          MINESTRONE SOUP WITH CHICKEN
  2.             
  3. 2 tbsp. bacon grease, butter or coconut oil
    • 1/2 large onion, finely diced (or 1 cup diced frozen onion)

    • 1 zucchini, chopped into 1 inch chunks
    • 8 cloves garlic, crushed (or 1 tbsp.)
    • 1 tsp. salt
    • 4 cups chicken stock
    • 2 cups diced tomatoes
    • 1 lb. chicken breast, cut into 1 inch cubes*
    • 1 tsp. dried basil
    • 1 tsp. dried oregano
    • 1/2 tsp. black pepper
    • 1/8 tsp. red pepper flakes
    • Rind of Parmesan cheese (optional)
    • Garnish with fresh Parmesan Cheese 

  1. Add bacon grease to large pot over medium heat. Then add onion.  Cover and cook for 5 minutes. Add zucchini, garlic and salt. Cover and cook for an additional 5 minutes. (Keep an eye on pot and stir if you see the garlic is burning.)  Add diced chicken to pot and stir. Cook for 2-3 minutes before adding the remaining ingredients (except the fresh Parmesan Cheese). Cover and cook on high until soup comes to a full boil then reduce to medium and cook for 5 minutes or until chicken is done. Taste for salt and adjust if needed. 
    Serve with fresh grated Parmesean cheese.  serves 5
notes
  1. Nutrition: 230 Calories, 8.5 grams Fat, 8 grams Total Carbs, 2 grams Fiber, 6 Net Carbs, 31 grams Protein 
satisfyingeats.com

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