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CORN AND VEGETABLE SOUP WITH CHICKEN BREAST

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Ingredients
 
2 ears of fresh corn, kernels cut from cobs
1 red bell pepper, chopped
½ large onion, chopped
3 cloves garlic, chopped
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
½ jalapeno, chopped
1 chicken breast, cut into small pieces 
2 tbsp. olive oil
Fresh or dried oregano
4-5 cups boiled water
Sea Salt

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Heat the olive oil in a soup pot over the medium heat. Add the onion, garlic, jalapeno, and sauté for 3 minutes, stirring occasionally.  Add the parsnip and carrot and cook for another 3 minutes.  Add the bell pepper, corn, chicken breast and oregano, season with salt. Stir the ingredients to combine well and add the water. Bring to a boil and simmer over the medium low heat for about 20-25 minutes.

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Sincerely yours,

                          Nellie

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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog