Soup

Chicken and Shredded Vegetables is for Soup.

Chicken and Shredded Vegetables takes 10 minutes to prepare.

Chicken and Shredded Vegetables takes 45 minutes to cook.

Chicken and Shredded Vegetables makes 4 servings.

The ingredients for Chicken and Shredded Vegetables are:

10 oz Tyson boneless, skinless chicken breast
3 large (7-1/4" to 8-1/2" long) Carrots, raw
4 stalk, large (11"-12" long) Celery, raw
1 large Onions, raw
4 cup Chicken stock, home-prepared
1 tbsp Butter, salted
1 tbsp Extra Virgin Olive Oil

Here is how you make Chicken and Shredded Vegetables:

Using a food processor, finely shred carrots, onion, and celery. Heat large saucepan to medium, add oil. Cook vegetables 30-40 minutes, stirring occasionally. Vegetables should be soft, fragrant, and slightly caramelized. Add chicken stock, bring to a boil. Once boiling, reduce heat to a slow simmer. Dice chicken into 1" cubes. Add to sauce and cook for about 10 minutes or until chicken is done. Serve.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BELASARIA.

The nutritional information for Chicken and Shredded Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 276.0

• Total Fat: 12.0 g
• Cholesterol: 55.6 mg
• Sodium: 482.6 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 3.3 g
• Protein: 23.1 g