Chicken and Vegetable soup


Chicken Breast – 1lb skinless
Carrot – 2 peeled and sliced
Potatoes – 2 diced
Onion – 1chopped
Celery – 1 chopped
Chicken Bouillion – 1 cube
Cornstarch – 1tbsp
Parsley – 2 tsp
Thyme – 1tsp
Water – 10 cups
Salt to taste
Ground Bleck pepper to taste


In a Heavy bottomed stock pot, add chicken, carrots, onion, celery, potatoes and water. Add salt and pepper.

Bring to boil then reduce the heat to medium. Cover and simmer for 30 minutes.

Remove the chicken & cut into bite size pieces and bouillon cube to the pot. Stir until it get dissolved.

In a bowl combine cornstarch and 2 tbsp cold water. Add into pot. Stir until the mixture is thickened.

Add and mix the cut chicken , parsley and thyme. Cook and stir until thickened.

Soup is ready to serve.



Categories: Soup

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