z160=zpreC(160,600);z336=zpreC(336,280);z728=zpreC(728,90);z133=zpreC(336,133);zItw=160RECIPE:
COUNTRY CHICKEN SOUP *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS: 1 breast of chicken, skin removed 1 lemon 4 cups water
1/2 teaspoon black pepper 1/2 teaspoon sugar 2 teaspoons salt 1 bay
leaf 2 seed of whole allspice dash of oregano dash of basil 1
tablespoon butter or 2 tablespoons vegetable oil 2 onions or 6 green onions,
chopped 1/4 green bell pepper, diced 1/4 yellow bell pepper, diced 3/4
cups chicken broth 2 zucchini, chopped 2 carrots, diced 2 tablespoons
chopped parsley 1/2 cup chopped celery 1 red tomato, peeled, seeded and
chopped 2 potatoes, diced DIRECTIONS: Clean chicken breast with warm
water and the juice of one lemon. In medium saucepan, boil the chicken
breast in water with all the spices for 15 minutes. Remove chicken, cool
and dice. In skillet, add butter or oil
and saute onions and peppers until tender, approx 8 minutes and set aside.
In large pot heat chicken broth, then add other vegetables and simmer for
15-20 minutes or until vegetables are tender. Add chicken breast, onion
and pepper. Simmer until thoroughly heated and serve with warm bread or
rolls.
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