Vegetable Chicken Soup

  1. 1 tablespoon olive oil
  2. 1 medium onion, chopped
  3. 1 pound skinless and boneless chicken breasts, cut into bite-size pieces
  4. 6 ounces green beans, cut into bite-size pieces
  5. 1 cup chopped celery
  6. 1 zucchini, sliced
  7. 1 tablespoon fresh basil, chopped
  8. 1/2 of a 14.5-ounce can diced tomatoes, drained
  9. 4 cups chicken broth
  10. 1 teaspoon paprika
  11. 1 to 2 tablespoons raw honey
  12. 2 tablespoons lemon juice
  13. 2 teaspoons minced raw ginger
  14. 2 teaspoons pressed raw garlic
  15. Salt and pepper to taste
  1. In a large soup pot, heat the olive oil over medium-high heat for several minutes.
  2. Add onion, and cook, stirring occasionally, until soft.
  3. Add chicken, and continue to stir occasionally to brown lightly on all sides.
  4. Add remaining ingredients, bring to a boil, and allow to simmer until vegetables are just tender and chicken is cooked through.
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