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sunlit_music: (lauren bacall 06 by jordanna morgan)
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This recipe is from the Detoxinista's website. :) Feel free to add other vegetables, like corn or potatoes. :)
http://detoxinista.com/2012/11/classic-chicken-vegetable-soup/

If the link doesn't work, that could be due to my auto correcting cheeky spell check. :p

Preparation time: 15 minutes. Total time: 40 minutes.

Ingredients:

1 tablespoon of butter, half an onion (chopped), 1 cup (1 can) of chopped carrots

- 2 minced garlic cloves, 1 cup/ can of green beans, 4 sprigs of fresh thyme, 1 pound/about 600 grams of chicken

- 5-6 cups of water, 1 and a half teaspoons of sea salt, 1 teaspoon of black pepper

Directions:
1) In a large pan, melt butter over medium heat and sautee the butter, onion and garlic until the onion is tender. Add carrots, beans, thyme, chicken. If you're using raw chicken, sauteed it with the butter/ onion/ garlic for 5 minutes. You can use cooked rotisserie chicken if you like.

- Add water, bring to boil. Reduce heat and simmer for 20 minutes. Add salt and pepper. Serve and enjoy! :)

Note: You can also cook noodles separately and serve with the soup. :)

Storage: Store chicken and vegetables separately from the broth to prevent solids from becoming mushy. Store solids and broth in shallow/ low, small and airtight containers (with lids) to speed up cooling and prevent the spread of bacteria.

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