Chicken Vegetable Soup
Jun. 22nd, 2004 08:01 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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shire_kitchenMost of you probably already know we lost our deep freeze this weekend. As a result, I've been forced to cook all those food items we weren't able to fit into our refrigerator freezer. Tonight's dinner was especially successful. I made chicken vegetable soup with a container of turkey broth I had left over from Thanksgiving and some of the defrosted vegetables. I didn't measure anything except the amount of chicken I added, so you're on your own there.
1 lb. cooked chicken breast, diced small
turkey or chicken broth
water
various frozen vegetables (I used corn, peas and carrots)
1 can diced tomatoes
cornstarch dissolved in cold water
salt and pepper to taste
Simmer chicken in broth for 30 minutes. Add vegetables and tomatoes. Add additional water if necessary. Simmer an additional 15 minutes. Stir cornstarch mixture into pot until broth is as thick as you would like. Add salt and pepper to taste.
CHICKEN VEGETABLE SOUP
1 lb. cooked chicken breast, diced small
turkey or chicken broth
water
various frozen vegetables (I used corn, peas and carrots)
1 can diced tomatoes
cornstarch dissolved in cold water
salt and pepper to taste
Simmer chicken in broth for 30 minutes. Add vegetables and tomatoes. Add additional water if necessary. Simmer an additional 15 minutes. Stir cornstarch mixture into pot until broth is as thick as you would like. Add salt and pepper to taste.
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