Hearty Chicken and Vegetable Soup

Ingredients

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  1 tbspn or 15g

• Yellow Onion

  Freshdirect

  1 onion or 148g

• Carrots

  Raw

  1 large or 72g

• Celery

  Raw

  1 stalk, medium or 40g

• Chicken Breast

  Skinless boneless - Market Basket

  12 oz or 336g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Squash

  Summer, all varieties, raw

  2 medium or 392g

• Italian Parsley

  Flat Leaf Parsley - Freshdirect

  4 tablespoon or 16g

• Oregano

  Freshdirect

  1 tablespoon or 6g

• Basil

  Fresh

  1 leaf, whole or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Chicken Stock

  Organic - Kirkland Signature

  2 cup or 480g

Directions

1. Dice Onion, Carrot, Celery, Chicken, Zucchini, And Squash. In A Large, Heavy Skillet, Heat The Olive Oil Over Medium High Heat. Add The Diced Onion, Carrot, And Celery And Saute, Stirring Frequently, For 5 Minutes. Add Diced Chicken And Continue To Saute For Another 10 Minutes, Stirring Often.
2. Add The Zucchini And Squash, Then The Parsley, Oregano, Basil, Salt, And Pepper. Saute For 5 Minutes, Reduce The Heat To Medium, And Pour In The Stock. Cover And Cook For An Additional 10 Minutes.
3. To serve, ladle into bowls and garnish with additional parsley.

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