Ok here is another recipe that is low in fat and high in vegetables. Of course it is being cooked in my Red Le Creuset Soup Pot. For us this is enough food for 2 to 3 meals for the two of us when you have kids at home this should hopefully make it through 1 meal.
Chicken Vegetable Soup
1 3/4 pounds of cubed Chicken, I used white meat chicken Which is lower in fat.
2 Tablespoons of California Olive Ranch Extra Virgin Oil
1/4 teaspoon of white pepper and salt
1 Very large Sweet Onion or 2 smaller onions
1 pound each of chopped celery, sliced carrots and mixed mushrooms
1 pound of frozen mixed vegetables
In your soup pot add the olive oil and heat on medium heat. Add the chicken, salt and pepper. Cover and keep covered as much as possible. Cook until no pink shows. Change your stirring spoon and spoon rest. Add the onion and cook until translucent. Stirring occasionally and keeping the lid on In between. Add the celery, carrots and mushrooms. Leave on top until there is room to stir them in. Lower the temperature to medium low or number 2. Simmer for at least 3 hours. I have not added water, but be sure to keep on eye on the broth. If the level gets to low add water or additional broth.
30 minutes before dinner add the 1 pound of frozen mixed vegetables. Stir in. Bring the temperature up to 4 or just below medium heat. Serve when the mixed vegetables are totally cooked.
The picture is after I stirred in the fresh vegetables. This will have over 4 pounds of vegetables. You may add more if there is room in the pot
Of course no one is paying me to share the brand names. These are products that I use at home and bought out of our household budget.
