Dinner

Chicken Vitamin C Soup is for Dinner.

Chicken Vitamin C Soup takes 20 minutes to prepare.

Chicken Vitamin C Soup takes 120 minutes to cook.

Chicken Vitamin C Soup makes 14 servings.

The ingredients for Chicken Vitamin C Soup are:

A small bit of olive oil
2 Colossall Mayan Sweets Onions (or yellow)
1 habanero chile (no seeds)
Ginger Root - about 1/2 peeled and grated
2 medium Yellow Summer Squash,
2 medium Zucchini, baby,
4 Garlic cloves grated
chicken breast, 8 (boneless skinless)
Mushrooms, fresh, 1.5 cup, pieces or slices
2 C raw cut carrots
Johnny's Seafood Salt
3 Bay Leaves
Dill Seasoning about 1 TBSP
LOW SODIUM chicken flavoring

Here is how you make Chicken Vitamin C Soup:

Use the food processor to speed this up. You might need two huge frying pans.Pour a small amount of olive oil in two large frying pans on low-med heat. Use your food processor to chop the onions. Saute' onions. Meanwhile, finely chop habanero chile. Next, grate the peeled ginger root, one summer squash, 1 zucchini, and the 4 garlic cloves - add them to the saute'. Meanwhile season the 8 chicken breasts with Johnny's seafood salt and bake them in the oven at 350 degrees for about 45 minutes - tender and juicy - preferably in a glass pan - no foil on top - do not discard juices.NOW BOIL down your veggies into broth --Place all of your sauteed veggies in a GIANT soup pot. Add about 6 cups of water and boil it down for about 30 to 60 minutes - OR to make this quick, after boiling it down for 10 minutes -- add ice cubes to cool and use your blender to make this concoction nothing but broth. DO what you need to do to make this BROTH with little to no chunks. It's a great way to sneak HEALTH into every spoonful!Let simmer and when the chicken has baked about 45 minutes, put the chicken pieces (KEEP THEM WHOLE) into the soup - and also add all the delicious juices that should still be there in the glass pan with the chicken. (As the chicken continues cooking in the soup it will begin to splinter apart.) Add about 10-16 cups of water (depending on the size of your pot) - After you get to 10 cups - you should add to taste from there.Now add bite sized cut carrots, zucchini and remaining summer squash in small squares into the soup, finally add thin sliced mushrooms.Let the wonderful flavors simmer together, add other spices of your choice.HEALTH TO YOU! I'd say it's about 14 1 cup servings.Now it's time to add chicken flavoring - we don't want too much sodium here - so let's appreciate the flavor of the soup and keep the sodium down!! Adding herbs like dill should help with this. Add to taste... Remember to keep it low.I've used - cups of water for this recipe, it makes__ 1 cup servings.Number of Servings: 14Recipe submitted by SparkPeople user TRUNORTH.

The nutritional information for Chicken Vitamin C Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 122.8

• Total Fat: 1.3 g
• Cholesterol: 48.8 mg
• Sodium: 233.3 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.6 g
• Protein: 20.8 g

Chicken Vitamin C Soup is Mexican cuisine.

The dietary needs meet for Chicken Vitamin C Soup is Low Fat