Thursday, January 28, 2010

Chicken and winter vegetable soup

Approx 160 Calories per serving. Recipe makes 2 servings.

It was cold and rainy again today, so I made a nice hearty soup for dinner. I was going to take the leftovers to work tomorrow, but changed my mind and ate the entire pot of soup tonight since the brussel sprouts can get a bit "stinky" when reheated.

Ingredients
  • 4 oz boneless skinless chicken breast
  • 1 cup sliced carrots
  • 1 cup sliced mushrooms
  • 2 cups Brussel sprouts
  • 1/2 cup chopped onion
  • 1/4 cup green onion
  • 8 cups water
  • 1 tsp garlic powder
  • 1 tsp red chili flakes
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano

Directions
  1. Slice Brussel sprouts in half, slice carrots and mushrooms, chop onion.
  2. Add water, carrots, onion, chicken, and spices to a pot and bring to a simmer.
  3. Cook until the chicken is done and the carrots are tender (about 15 minutes).
  4. Add Brussel sprouts and cook 2-3 minutes, or until they are just tender.
  5. Serve and garnish with sliced green onions.

No comments: