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Wednesday, February 10, 2010

New Years Resolution #562 - Eat Healthy

[I am always one of those gals that gets Cilantro & Italian Parsley mixed up!]

I am really, really trying to get out of the habit of eating out every other night. Not only is it draining to my pocketbook, but my selections aren't always that stellar. I like recipes that call for as little steps as possible, and don't take all day to cook. Last night, I decided to hone in on my culinary skills [or lack thereof], and try out a new recipe. It was cold, dark, gloomy, and raining so I decided to make Chicken Veggie soup w/Lime & Cilantro, sans homemade chicken broth. 

Here are the ingredients you will need for this recipe:

Carrots! 
Cilantro
Green Onions
Limes
 
Russet Potatoes
Ground Coriander Seed


  • 2 pounds skinless boneless chicken breast, cut into 1-inch pieces
  • 8 cups canned low-salt chicken broth
  • 1 1/2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
  • 3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
  • 1 1/2 teaspoons ground coriander
  • 1 15-ounce can golden hominy, drained I am not a hominy eater, so I omitted this from the recipe
  • 6 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 5 tablespoons fresh lime juice
Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.
I leave the skin on the potatoes, and cut medium size chunks


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