PERFECT FOR A RAINY DAY! – WENDY BLANCHARD, M.S.

I had a whole bunch of organic veggies in the house, and thought it is a perfect day to make a pot of chicken veggie soup!  You can use whatever you have in your fridge!  I also added all natural chicken cutlets that I cut up into chunks, and Better Than Bouillon chicken base (Kosher) which is made from chicken meat with natural juices.  Add water as directed on the bouillon base jar.  Cut veggies into chunks, and throw everything into a large stockpot or saucepan with the chicken bouillon and water.  Add chicken, and cook on medium low flame for about one hour, fifteen minutes, or until veggies are soft, and chicken is cooked.

I cooked sweet potato, green beans, mushrooms, carrots, tomatoes, turnip, broccoli, cauliflower, onions, and celery into the broth.  I cooked up some quinoa to add in when we are ready to eat!  Healthy, easy, and yummy!

 

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To your good health!

Wendy

 

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