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.