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Chicken Soup

Posted by on November 9, 2012

Ingredients

3 chicken breasts (trimmed not cut)

9 carrots (peeled and chopped to your preferred size)

1 stalk of celery

green beans (your preferred amount)

1 onion

4 tablespoons of minced garlic

water

ginger (as desired)

curry (if desired)

black pepper (to taste)

squash powder (I add this as a filler, it’s not essential)

 

I combined all the ingredients and simmered on low for 6 hours.  The chicken will just fall apart.  For those who are just gluten free you may want to make rice separately and add it in to keep it from getting too mushy but add substance.  If you want the broth thicker you may want to add something.  Ground flax seed works well and adds that awesome boost of omega 3!

 

Generally, my daughter hates carrots in all forms; however, she loved the carrots so much in this soup that they were all gone first 🙂  I love happy endings!

 

**If you cannot tell, I am not much for being exact.  I rely heavily on the scent of food to determine if it is where we want it to be… and our family likes food with a love of flavor.  Our family is also big on adding “hidden” ingredients to boost the nutritional value of food and keep it filling.

 

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