A recipe for using up vegetables, frozen zucchini and cooked chicken breast.
Serves 4-6
1 orange pepper, diced
2 cups coleslaw mix
1 & 1/2 cups of frozen zucchini, half thawed
2 Knorr chicken bullion
3 cups hot water
1-2 chicken breasts, cooked and shredded
1 Tbsp olive oil
1-2 tsp oregano
1/4 tsp garlic powder
1/2 tsp basil or 2 drop Young Living Basil
1 Tbsp lemon juice
1/2 Tbsp white sugar
Salt and pepper to taste
1. On medium heat add the oil and orange pepper to a large saucepan. Sauté for 3 minutes.
2. Add the coleslaw mix, stir and cook for 2 minutes.
3. Add in the hot water, Knorr bullion, lemon juice, spices and zucchini. While that is cooking, shred chicken breasts.
4. Stir in the chicken and let simmer until soup is hot and vegetables are the texture you like.
This is a chunky soup so if you like it a little thinner add more water and adjust the spices accordingly.
Nissa Safe Food 