A Soup For Eating Lots Of Vegetables

• 200 grams Chicken breast meat (or your favorite chicken part)
• 60 grams Onion
• 60 grams Spinach
• 60 grams Green peas
• 80 grams Carrot
• 80 grams Celery
• 80 grams Cabbage
• 1 Tomato
• 1200 ml Chicken soup stock
• 1 Salt and pepper

1. Cut up the vegetables so that they are all about the same, easy to eat size.
2. I used some blanched and frozen spinach I had on hand.
3. Use the whole tomato, skin, juice and all.
4. Cut the chicken into easy to eat pieces.
5. Frozen green peas are fine.
6. Add the chicken stock to the pot.
7. I used a heavy 22cm diameter pot.
8. When the chicken stock comes to a boil, add the chicken, skim off the scum, cover with a lid and simmer over low heat for 15 minutes.
9. The savory flavor of the chicken will permeate the soup.
10. Add all the vegetables except for the spinach and green peas.
11. Skim off any scum if needed, and simmer for 10 to 15 minutes or until the vegetables are as tender as you like.
12. Add the spinach and green peas, and simmer for another 5 minutes.
13. Season with salt and pepper and it's done.
14. It's delicious sprinkled with some grated cheese too.

chicken breast meat, onion, spinach, green peas, carrot, celery, cabbage, tomato, chicken soup stock, salt

Taken from cookpad.com/us/recipes/145214-a-soup-for-eating-lots-of-vegetables (may not work)