How to make it

  • Heat the olive oil in large soup or stock pot over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrots, celery, potatoes, bell pepper, green beans and mushrooms. Add the tomatoes with juice and water and bouillion cubes. Season with red pepper flakes, marjoram, and bay leaf, and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear. Stir in the cabbage and zucchini and cook until tender, but not mushy. Remove bay leaf.
  • Taste and season with salt and pepper, if necessary.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    chefelaine ate it and said...
    Heheheh!!! My mother used to make this, and I do also -- she always called it "Whatisaw" ---She always said, "What I saw in the fridge and freezer went into it!" High five!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    What a great way to get lots of veggies in one meal! High 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    cookingforfun ate it and said...
    Thanks for this one. 5 from me
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    This is the way I cook..whatever I have, and seems
    the Lord blesses it, because it usually comes out
    real good. Thanks and a 55555 FFF group added! :)
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes