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Post by Skinny Camper on Oct 28, 2003 13:28:03 GMT -5
2 to 3 large boneless chicken breasts 2 to 3 stalks of celery, diced 2 to 3 carrots, shredded 4 cups of no-sodium chicken broth, or substitute half chicken broth, half vegetable broth 5 medium potatoes, diced 1 large, or 2 small turnips, diced 1/2 bag of frozen collard greens Pepper to taste
Saute chicken breast in a bit of chicken broth until both sides are slightly brown. Mix in celery and carrots. Slowly pour in about 1/2 the broth and let it simmer about 15 minutes. Add the rest of the ingredients and simmer until root vegetables are soft.
Remove chicken from pot, and with a potato masher, mash the vegetables in the pot. This will thicken the soup. Shred the chicken and place back in the pot.
Compatible with Body Type:
A, B, C, D, E Lunches and Dinners.
Enjoy!
P.S. Don't let the sound of turnip and collard greens turn you away. Both give this soup a wonderful taste!
I got this recipe off the recipe boards. It was given to us by member, Ruth.
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