Skillet Chicken Soup

 

We are supposed to be having this tonight, but got invited to dinner with the family.  I am still posting the recipe and we will have it tomorrow.  No recipe post tomorrow now.  I am posting the menu plan for next week in a minute.

 

Skillet Chicken Soup–  from the book “The Soup Bible”

 

3/4 lb. boneless skinless chicken breasts or thighs, cut into 3/4 inch pieces

1 tsp. paprika

1/2 tsp. salt

1/4 tsp. black pepper

2 tsp. vegetable oil

1 large onion, chopped

1 red bell pepper, cut into 1/2 inch pieces

3 cloves garlic, minced

3 c. reduced sodium chicken broth

1 can (about 19 ounces) cannellini beans or small white beans, rinsed and dried

3 c. sliced savoy or napa cabbage

1/2 c. herb-flavored croutons, slightly crushed

 

1.  Toss chicken wtih paprika, salt and black pepper in medium bowl until coated.

2.  Heat oil in large deep nonstick skillet over medium-high heat.  Add chicken, onion, bell pepper and garlic.  Cook and stir 5 minutes or until chicken is cooked through.

3.  Add broth and beans; bring to a simmer.  Cover and simmer 5 minutes.  Stir in cabbage; cover and simmer 3 minutes or until cabbage in wilted.  Top each serving with crushed croutons.

Makes 6 servings.

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One response to this post.

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