brainfoodie

Ingredients:

• Carrots (2)

• Sweet Corn (1/4 cup)

• Zucchini (2)

• Ginger (1 tsp)

• Celery (1/4 cup)

• Onions (1/2 cup)

  • optional: garlic

• Green Peas (1/4 cup)

• Extra Virgin Olive Oil (1 tbsp)

• Salt (1 tsp)

• Pepper (1 tsp)

• Oregano (1 tsp)

• Lemon (2 slices)

  • Optional garnish

Ingredients:

• Chicken Breast (2)

• Chicken Broth (3 cups)

• Pasta Stars (1/4 cup)

Instructions:

• Place the diced vegetables and legumes into the pot.

• Drizzle olive oil.

• Cook on the stove’s High heat setting for 5 minutes.

Instructions:

• Place chicken breast pieces into pot with extra virgin olive oil.

• Add salt, pepper, and oregano seasoning.

• Cook on the stove’s High heat setting for 5 minutes.

Instructions:

• Add cooked chicken breast pieces into the veggie pot.

• Add the pasta stars into the pot.

• Pour chicken broth.

• Mix all ingredients.

Instructions:

• Boil chicken veggie pasta soup on the stove’s High heat setting for 2 minutes.

• Reduce the heat to the stove’s Low heat setting and let it simmer for 15 minutes.

Poule Au Pot Soup completed!

Ready to be served – garnish with freshly sliced lemon pieces. Refrigerate for 3 days.