Comfort Chicken Stew
Leather
2 item(s) chicken breast, cooked, skinless
7 cube(s) chicken broth or bouillon, dry
1/2 tsp hot pepper sauce
1 medium onion
1 item bell peppers
2 cups baby spinach leaves
15 oz. canned stewed tomatoes
2 cups canned tomato sauce
1/2 package frozen mixed vegetables
6 cups water
2 cups cooked brown rice
Bake chicken till done (sprinkled with soy sauce, baked 1.5 hours at 350), then cube or shred by hand. Saute onion and bell peppers in cooking spray in large stock pot. Add chicken and all remaining ingredients and cook 20 minutes. Add shredded spinach leaves and cook until wilted but still bright green. For plain chicken soup, leave out tomato ingredients.
Substitute pasta for rice and hot pepper flakes for hot sauce.
Makes 8 servings of 1.3 cups each for about 200 calories per serving.
7 cube(s) chicken broth or bouillon, dry
1/2 tsp hot pepper sauce
1 medium onion
1 item bell peppers
2 cups baby spinach leaves
15 oz. canned stewed tomatoes
2 cups canned tomato sauce
1/2 package frozen mixed vegetables
6 cups water
2 cups cooked brown rice
Bake chicken till done (sprinkled with soy sauce, baked 1.5 hours at 350), then cube or shred by hand. Saute onion and bell peppers in cooking spray in large stock pot. Add chicken and all remaining ingredients and cook 20 minutes. Add shredded spinach leaves and cook until wilted but still bright green. For plain chicken soup, leave out tomato ingredients.
Substitute pasta for rice and hot pepper flakes for hot sauce.
Makes 8 servings of 1.3 cups each for about 200 calories per serving.