Print
Spring Salad & Chicken Soup
a light duo recipe of salad and soup for spring and summer
SOUP
-
4
chicken breast
-
3
large carrots
-
3
potatoes
-
1/2
onion
-
1/2
green pepper
-
4
cherry tomatoes
-
600
ml
vegetable stock
-
1
tbsp
mixed herbs
-
salt and pepper
SALAD
-
Leafy greens
romaine, iceberg, and Pak Choi
-
1
carrots
-
1/2
cucumber
-
2
slices
mature cheddar
diced
-
4
mushrooms
-
4
cherry tomatoes
SOUP
-
Dice all ingredients and add to slow cooker/cook4me/or in large pot
-
Add vegetable broth
-
Cook in slow cooker for 4 hours on high/cook4me for 15 mins or boil 20 mins in large pot
-
Sprinkle salt, pepper and mixed herbs on top
-
Serve with warm bread or spring salad
SALAD
-
Mix ingredients together each dry or with your choice of dressing