| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Mr. food, Mrfood2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
lb |
Boneless; skinless chicken |
|
|
; breasts, cut into |
|
|
; 1/2-inch chunks |
| 6 |
|
Garlic cloves; minced |
| 8 |
c |
Water |
| 1 |
pk |
Fresh spinach; torn into |
|
|
; bite-sized pieces |
|
|
; (10 ounces) |
| 4 |
|
Carrots; thinly sliced |
| 8 |
|
Chicken boullion cubes |
| 1/2 |
ts |
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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