By: Daniel K. Coble
6oz Boneless Skinless Chicken Breast
1 cup Fresh vegetables (any vegetables work…potatoes are NOT a vegetable)
1/2 cup potatoes (rice is an alternative)
2 cups hot water
Cut the chicken breast into chunks, place it in a skillet. Do NOT turn on the stove yet. Add your cup of chopped fresh vegetables. Add your 1/2 cup of potatoes or rice other starch product. Add the two cups of hot water. Cook on a medium or medium high heat for fifteen minutes to a half hour. No need to monitor too closely as long as it doesn’t boil over or burn.
This fast simple soup recipe is easy to do, takes five to ten minutes of prepping, you cook it all in a skillet until it is boiled and the potatoes or rice are fully cooked as is the chicken breast, and it is quite enjoyable. I usually add a hint of seasoned salt and worcestershire pepper to spice it up some. Season it as you wish and enjoy.
Drain canned vegetables well if you opt to use them instead…REMEMBER fresh or frozen is generally healthier and more flavorful.
Coble Classic Cooking 