Chicken Soup with Autum Vegetables

Dec 3, 2009

I found this recipe on the back of the Swanson Chicken Broth box and I thought I'd try it. This is just what I was craving for on a cold Fall day to warm me up. I did make a few changes to the recipe but not much. I used extra virgin olive oil instead of vegetable oil, added carrots, and used yams instead of sweet potatoes. I think they must have made a mistake on the quantity on how much stock to use because the box said to use 1 cup but it did not look right so I used the entire 32 oz box instead. Since I like brown rice, I thought I'd add some on there which is completely optional but it gives another texture to the soup.

Ingredients: 

1 tbs of extra virgin olive oil

2 skinless boneless chicken breast, cut into 1" cubes

1 pkg of 32 oz Swanson chicken broth

1 clove of garlic

1/2 tsp dried rosemary leaves

1/4 dried thyme leaves

1 large yam, peeled and cut into 1" pieces

2 cups of carrots, peeled and chopped. 

2 cups of fresh whole green beans

2 cups of cooked brown rice (optional)

Directions: 

1. heat oil in skillet over medium-high heat. Add chicken and cook for 10 minutes or until it's brown on both sides. Removed chicken and set aside. Increase heat to hire. Stir in broth, garlic, rosemary, thyme, yams, carrots, and cook for 5 minutes

2. return chicken to skillet and reduce heat to low. Add green beans. Cover and cook for 12 min or until chicken is cooked through and potatoes are tender. Serve with brown rice (optional)