| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Mr. food, Mrfood2 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil |
| 2 |
lb |
Boneless, skinless chicken |
|
|
breasts cut into |
|
|
1/2-inch chunks |
| 6 |
|
Garlic cloves, minced |
| 8 |
c |
Water |
| 1 |
|
Fresh spinach, torn into |
|
|
bite-sized pieces |
|
|
10 ounces |
| 4 |
|
Carrots, thinly sliced |
| 8 |
|
Chicken boullion cubes |
| 1/2 |
t |
Black pepper |
INSTRUCTIONS
In a soup pot, heat the oil over high heat. Add the chicken and garlic
and saute for 5 minutes, or until the chicken is no longer pink. Add
the remaining ingredients and bring to a boil. Reduce the heat to
medium-low, cover, and simmer for 10 to 15 minutes, or until the
carrots are tender. NOTE: The veggies can be any of your favorite ones
-- or any easy ones...they'll all work. Converted by MC_Buster.
NOTES : 10 to 12 servings Converted by MM_Buster v2.0l.
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