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Chicken Soup

Print Recipe
Course Soups, Chilis & Stews
Servings 8 servings

Ingredients
  

  • olive oil enough to coat pan
  • 2 chicken breasts cut into bite-size pieces
  • 1 summer squash chopped
  • 2 celery stalks diced
  • 1 yellow onion chopped
  • 5 carrots chopped
  • 12 mushrooms chopped
  • 2 cups black beans prepared according to package directions, or from a can
  • 0.5 cup garbanzo beans prepared according to package directions, or from a can
  • 0.5 cup cooked brown rice
  • 3 cups chicken broth
  • 1 fresh sprig of rosemary
  • hot sauce to taste

Instructions
 

  • Coat the bottom of a pan with olive oil.  Sauté the diced chicken and set aside. Sauté the vegetables until soft. Return the chicken to the pan of vegetables, along with the beans and rice. Add the broth, rosemary, and hot sauce (to taste). Cover and simmer for 15 mins. Remove the rosemary before serving. (Recipe ♦261)