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Chicken & Vegetable Soup

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Chicken & Vegetable  Soup 0 Picture

Ingredients

  • 2-3 lbs boneless chicken breasts or thighs, cut into cubes
  • 2 32 fl oz Chicken stock
  • 2 medium potatoes, peeled & cut into 1 inch cubes
  • 1 lb white yautia, peeled & cut into 1 inch cubes
  • 1 lb calabaza, peeled, seeded & cut into 1 inch cubes
  • 1/4 lb green beans, cut into 1 inch pieces
  • 2 medium carrots, peeled & cut into thick slices
  • 2 cans whole kernel corn, drained
  • Goya Adobo All Purpose Seasoning, to taste

Details

Preparation

Step 1

1. Bring chicken stock to boil
2. Add all ingredients except corn & Adobo
3. Cover, reduce heat & simmer for 15-20 minutes (chicken should register at 165 degrees with a thermometer & vegetables can be easily pieced with a fork)
4. Turn off heat & add corn
5. Season with Adobo to taste

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