- 1 1/2 TBS butter
- 3/4 C baby carrots
- 1 C baby zucchini (or sliced regular zucchini)
- 1 C baby yellow squash (or sliced regular squash)
- 1/2 C peas
- 1/2 C green beans
- 1 C water
- 1 C cubed chicken
- 1 TBS fresh chives minced
Melt butter in pan. Add carrots and toss to coat. Add the water, season to taste with salt and pepper. Simmer for 4 minutes
Add the remaining vegetables and chicken and continue to cook and stir until water is evaporated. If they are not soft then add a little more water and continue to cook.
Stir in creme fraiche and chive and serve with sour dough baguette.
Stay tuned for….
Day 5: Spring Orzo Soup
Jacquelyne Aubuchon is a guest contributor to this blog and a loving sister and aunt to the residents of Chism Heritage Farm. You can contact her at Jacquelyne@sew4cons.com or keep up with what she is doing at City Roots and Fruits.