Balsamic Roasted Chicken with Root Vegetables
Cheesy Zucchini Drop Biscuits
Serve with sliced apples.
Chicken and Vegetable Soup
In a large pot, combine all ingredients. Bring to a boil; reduce to simmer. Simmer, stirring occasionally, until vegetables are tender and chicken is heated through.
In a large saucepan, bring ingredients to boil. Reduce to low; simmer for 30 minutes. Strain into a pitcher and enjoy!
Makes 8 6-ounce servings.
Carrots, sweet potato, onion, orange juice, lemon, egg, low-fat milk, zucchini, cheddar or Colby-Jack cheese, celery, tomato, black-eyes peas, apples and apple juice are all WIC-approved items.
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