| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
|
Ingredients
- 1 oz russet potatoes
- 2 carrots
- 6 oz Celery, raw
- 4 Zucchini or yellow summer squash
- 3 oz tomatoes
- 1 lb chicken breast, raw
- 4 cloves cloves garlic
- 1 whole onion
- 1 serrano pepper or jalapeno pepper
- 2 bay leaves
- 2 limes juiced
- 1/2 tsp salt
- 8 cups water
Ingredients
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Instructions
- In a large stock pot, boil 8 cups of water, chop then add chicken breast, bay leaves, celery, onion, and garlic, salt, and serrano pepper
- Cover and cook for 30 minutes
- Then add the carrots, zucchini, tomatoes, and potatoes
- Cover and cook for 25-30 minutes until potatoes are softened
- Add lime juice and enjoy!
- Refrigerate for up to 1 week or freeze individual servings in Tupperware for up to 6 months!
Recipe Notes
Nutrition Facts:
Serves: 4
Calories: 270
Fat: 1g
Saturated fat: 0g
Sodium: 439mg
Potassium: 1,370mg
Carbohydrate: 34g
Fiber: 5g
Total sugars: 5g
Protein: 30g
Choices/Exchanges: 4 protein, 2 vegetables, 1 starch
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