I can think of no better time of the year to whip up a bowl of soup brimming with fresh veggies than in the spring. When paired with homemade crackers or a applewood bacon cheese melt it is filling and healthy! When Brian and I were first married all he liked was white meat but over the years he has changed to also like darker meat and the soup is so much richer when using both.
You’ll Need:
7-8 thighs skinned and 6 breast tenderloins
2 tbsp. oregano
2 tbsp. garlic powder
2 tabs. onion powder
1 diced Zucchini
1 diced yellow squash
1 can of diced tomatoes
2 jar of vegetable broth
Two handfuls of cilantro
What you’ll do:
Place the chicken and spices with a dollop of olive oil in a pan and cook. Remove the chicken from the pan and cool. While that is cooling place all the other ingredients in the same pan. You don’t want to loose that yummy stuff on the bottom and let them start to cook. When the veggies are a little soft go ahead and pour the vegetable stock into them and another jar filled with water. Dice the chicken and then add that in and toss a handful of cilantro. Simmer until chicken is done and veggies are as well! Spoon into bowls and top with more cilantro and cheese if desired! Yum!
