Chicken Vegetable Soup

Food Service Search Staff

INGREDIENTS:2 tsp. vegetable oil
6 oz. chicken, small diced
1 carrot, peeled and small diced
1 parsnip, peeled and small diced
1 medium onion, peeled and small diced
1 rib celery, small diced
1 cup peeled, cubed potato
4 oz. green beans, bias cut
1 tsp. RC Garlic Puree
1 Tbsp. chopped parsley
½ tsp. thyme
1 tsp. basil
1 tsp. oregano
1 bay leaf
¼ tsp. ground RC Freeze-Dried
Peppercorns
4 ½ tsp. RC Low Sodium Supreme Chicken Base
2 qts. water DIRECTIONS:Heat the oil and saute the chicken, vegetables and RC Garlic Puree. Add the remaining ingredients, mix well and simmer until potatoes are tender. Adjust seasoning with ground RC Freeze-Dried Peppercorns. SERVINGS:2 ½ quartsFrom:RC FINE FOODS