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Chicken and Vegetable Fat Flush Soup

chicken and vegetables fat flush soup

Chicken and Vegetable Fat Flush Soup

  • 2 raw boneless skinless chicken breast (cut into chunks)
  • 1 small white onions, (chopped)
  • 4 cloves of garlic (chopped)
  • 2 stalks celery chopped
  • 2 carrots, peeled and cut.
  • 1/2 bag of spinach
  • 1/2 bag of frozen okras
  • 1/2 bag of frozen string beans
  • 1 cup broccoli (approx)
  • 1 cup cauliflower (approx)
  • 1/2 cup sweet peas
  • 1 corn (cut in quarters)
  • 1/4 of a small cabbage
  • 1/2 pumpkin, peeled, seeded, and chopped (optional)
  • 3 tablespoons each chopped fresh chives
  • 1/2 cup of barley
  • 1 teaspoon old bay seasoning
  • 1 sprig parsley
  • 1 teaspoon of oregano
  • 1/4 teaspoon cayenne red pepper
  • 3/4 stick of unsalted butter
  • Salt and pepper to taste

Directions:

In a large pot saute chicken, garlic, onions for 2-3 minutes, add vegetables and seasoning/herbs and stir over me medium heat for approximately 5 more minutes (do not burn).  Add about 4-7 cups of water, barley, butter, salt, pepper, lower heat and let cook for an additional 20 minutes.   Serves approximately 4

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