Saturday, March 23, 2013

Spring Soup ™

This soup is light, yet satisfying. It's perfect for those early days of spring. This is also a great recipe for leftovers. 


8 c low sodium chicken broth 
2 boneless chicken breasts chopped
1 c each: chopped carrots, chopped onion, chopped celery
1 potato chopped
1/2 c chopped butternut squash
1/3 c sliced mushrooms
1/ 8  - 1/4 tsp each: ground black pepper, salt (to taste)
1/8 tsp red pepper flakes (optional)
1 clove garlic crushed and chopped
1/2  - 1 tsp dried parsley (adjust to taste)

In a large pot combine: broth, chicken, vegetables, parsley, garlic, pepper, red pepper flakes and salt. Bring to a boil for a few minutes. Reduce heat and let simmer for 1 - 1  1/2 hrs, stirring occasionally. 

Serves 8. 

2 comments:

Tara Daley said...

Sounds good and simple to make. :-)

lishapisa said...

Very nice tasty soup i love the butternut squash n pepper flakes in this :)

Thank you!

Follow by Email