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Chicken Vegetable Soup
By Wendy Kennedy
2 cups cubed cooked chicken or turkey
1 cup cauliflower cut up
4 cups fat-free chicken broth
1 tsp chopped fresh or 1/2 tsp dried tarragon leaves
1/8 tsp pepper
4 small potatoes, cut up
1/2 cup carrot, sliced
Put all ingredients in a soup pot. Heat to boiling, then simmer for 10
- 12 minutes, stirring occasionally, until vegetables are
crisp-tender. You can substitute vegetables with whatever you have on
hand.
From
http://www.CanadianCountryGifts.com
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