Steps
- 1
Chop and dice parsnips, carrots, celery, onion and jalapeños. Add them to a pot with olive oil.
- 2
Add seasoning and sauté until half cooked.
- 3
While the vegetables are cooking chop and dice, the chicken and Summer squash.
- 4
Add 6 cups of stock, the Summer squash and chicken. If you need more broth add what you need.
- 5
Heat until hot.
Similar Recipes
More Recipes
-

Madhumita Bishnu
-

Ghazala Naeem
-

Japanese Stuffed Shiitake Mushrooms (Easy to Prepare)🍄
Aunty Eiko's international cuisine experience
-

Rice Cooker Matcha Sponge Cake with Matcha Custard
Hiroko Liston
-

Hiroko Liston
-

Tran Truong
-

Nicky
-

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
-

Pragati Hakim
-

Prachi Phadke Puranik
-

mscookingal
-

The Health Salad - Avocado & Tri Color Cherry Tomato Salad
WeekendWarriors
-

masterdish
-

Panndoria
-

Ashley Bukowski
-

LadyWho
-

Sandwich Bread From Dailydishrecipes.com
Courtney Fix
-

The Health Salad - Avocado & Tri Color Cherry Tomato Salad
WeekendWarriors
-

Chiara Passera
-

E_KAT
-

Jennifer Reefer
https://cookpad.wasmer.app/us/recipes/356688















Comments