Chicken & Vegetable Soup

Chicken & Vegetable  Soup
Chicken & Vegetable  Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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