Chicken Soup

Ingredients

 
olive oil (enough to coat pan)
2
chicken breasts (cut into bite-size pieces)
1
summer squash (chopped)
2
celery stalks (diced)
1
yellow onion (chopped)
5
carrots (chopped)
12
mushrooms (chopped)
2 cups
black beans (already cooked or from a can))
1⁄2 cup
garbanzo beans (already cooked or from a can)
1⁄2 cup
cooked brown rice
3 cups
chicken broth
1
fresh rosemary
 
hot sauce (to taste)
Yields:
servings

Instructions

Coat pan with olive oil.  Sauté the diced chicken and set aside. Sauté the vegetables until soft. Add back the chicken, plus the beans and rice to the sautéed vegetables. Add the broth, rosemary and hot sauce, to taste. Cover and simmer for 15 minutes. 

Dietary Preferences: