Chicken & Vegetable Soup
By jodieg
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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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