CHICKEN VEGETABLE SOUP
With groceries so expensive, we try to develop meals from every day ingredients. Keep cooking simple and delicious! That's the key to reducing the frequency of take-out foods that don't necessarily offer healing benefits.
[cooked-sharing]
Add the flour to a small bowl and toss the chicken thighs in the flour.
Heat the oil in a large pot then add the chicken thighs. Cook on one side for 3 minutes then turn the chicken over and add the onions and salt. Allow to cook for 3 minutes.
Add the boiling or hot water to the pot.
Mix the chicken so any flakes of flour from the bottom of the pan are mixed into the broth.
Add the remaining ingredients except the parsley, soy sauce and cracked pepper.
Allow to cook for 30 minutes or longer.
Add the parsley and soy sauce.
Adjust salt to taste.
Optional: For variety add potatoes or noodles.
Ingredients
Directions
Add the flour to a small bowl and toss the chicken thighs in the flour.
Heat the oil in a large pot then add the chicken thighs. Cook on one side for 3 minutes then turn the chicken over and add the onions and salt. Allow to cook for 3 minutes.
Add the boiling or hot water to the pot.
Mix the chicken so any flakes of flour from the bottom of the pan are mixed into the broth.
Add the remaining ingredients except the parsley, soy sauce and cracked pepper.
Allow to cook for 30 minutes or longer.
Add the parsley and soy sauce.
Adjust salt to taste.
Optional: For variety add potatoes or noodles.
