- 2 cups chopped onion
- 2 cups cubed, cooked boneless chicken breast meat
- 1 cup chopped celery
- 2 cups whole peeled tomatoes, with liquid
- 2 cups sliced carrots
- 5 cups chicken broth
- 1 cup sweet corn
- 1 cup peas
- 1 cup sliced zucchini
- In a large soup pot combine the onion, chicken, celery, tomatoes with liquid, carrots, broth, corn, peas and zucchini. Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.
03/09/2017
recipepes.com
Harvested Chicken Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
