Easy Peas-y Chicken Soup

Easy Peas-y Chicken Soup

1/8 C frozen peas
1/8 C frozen Carrots
1 C Frozen California Blend Veggies (this usually includes broccoli cauliflower and carrots)
2 Chicken Bullion Cubes (I use Wyler's)
3 C Water
1/2 tsp Ground Red Pepper
1/4 tsp Coriander
1 tsp onion powder
1 garlic clove diced
2 Tbs lime juice
2 Chicken breasts
salt and pepper to taste
1- 1/2 cup Pasta stars (optional)

Preheat oven to 400. Place chicken in small bread pan or small baking dish. Sprinkle on red pepper, onion powder, coriander, and garlic. Place a small amount of water in bottom of dish to keep chicken from sticking while cooking. Place in oven for 20 min.
Remove chicken from oven and cut into small 1/2 in pieces. Replace in oven for an additional 20 min. Begin boiling Stars now if you're using them.
Place frozen veggies in medium size pan along with water and bullion cubes. Let them boil. Keep an eye on everything but it should all turn out around the same time just make sure you're water doesn't boil out of the pan. Add chicken and broth (that's the stuff in the bottom of the baking dish) to veggies and let simmer for 5 min. (You may need to add more water it depends on your stove and how long it boils.) Serve.

This is a good recipe for a cold and keeps for about a week in the fridge.

Leave the pasta out for a gluten free option!