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Ingredients Jump to Instructions ↓

  1. 4 Cups Organic chicken broth

  2. 2 grilled chicken breasts

  3. 2 Stalks broccoli

  4. 1 Small eggplant

  5. 1/2 Bunch Asperagus

  6. 2 Cups Fresh baby spinach

  7. 1 Medium tomato

  8. 1 Meduim onion

  9. 1 clove Garlic

  10. 1/2 Cup Shelled Frozen edamame

  11. 1/2 Cup frozen corn

  12. 1 Tbsp fresh basil

  13. 1 1/2 Tsp soy sauce

  14. 1/4 Tsp sesame oil

  15. 1/4 Tsp cayenne pepper

  16. olive oil for cooking

Instructions Jump to Ingredients ↑

  1. Thinly slice onion and sautee in a lightly oiled pan with garlic until golden and caramelized

  2. Slice broccoli, egplant and asparagus into bite sized peces and add to pan with chicken broth, soy sauce, sesame oil and cayenne

  3. Let simmer on med-low heat untill tender

  4. Add in corn, tomato and edamame and resume cooking

  5. Shred the grilled chicken breasts into bite size peices

  6. At the last minute, add spinach, chicken peices annd basil and cook until heated through

  7. Serve hot in a big bowl and enjoy!

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