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Categories:
fresh green beans lemon juice tomatoes onion carrots stalks celery pepper cabbage chicken breasts rice parsley chicken broth
Viewed: 58 - Published at: 8 years agoIngredients
- 2 c. fresh green beans
- 2 Tbsp. lemon juice
- 1 (No. 2) can tomatoes
- 1 onion, chopped
- 6 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 tsp. pepper
- 1/4 head chopped cabbage
- 1 1/2 c. cooked chicken breasts, cubed
- 1 c. cooked rice or pasta
- 2 Tbsp. chopped fresh parsley
- 8 c. basic chicken broth
Method
- Cut beans diagonally into thirds.
- Toss with lemon juice and steam until tender. Combine tomatoes, onion, carrots, celery and pepper in stock pot with basic chicken broth (8 cups) and slowly bring to a boil. Reduce heat and simmer 1 to 2 hours or until vegetables are tender. Add beans and cabbage. Simmer 15 minutes. Add chicken and rice or pasta.
- Heat.
- Sprinkle with parsley. Yields 10 to 12 servings.
