1 Onion chopped 1 Cup chopped celery 2 Chicken breasts chopped into pieces about the size of a finger joint. (I often use left over chicken) 796 ml can Aylmer diced tomatoes ½ cup green pepper chopped ½ cup zucchini chopped 1 cup cooked rice (use Uncle Bens Bistro rice takes 2 minutes in the microwave) 1 cup Campbell’s Chicken Broth Salt, pepper, garlic and cayenne to taste. 1 table spoon extra vergin olive oil 'EVOO' Add oil (EVOO) to a very large non-stick frying pan (or use a dutch oven), add chicken, onions, celery and spices. Saute over medium heat until chicken is browned. Add diced tomateoes green pepper, zucchini cooked rice to bring to a boil. This is real thick, you can add more broth if you want a lighter soup. You can use uncooked rice but takes about 40 minutes to make. Wine Gewurztraminer
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AuthorMy mom and grandmother were great cooks, and I was taught to cook as a kid. I've never lost the love of cooking and find it a great way to relax. Archives
September 2012
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