Monday, February 20, 2012

Busy Day Chicken Soup

Denny and I have been out of pocket the last few weeks with houseguests, traveling, writing and practicing our New Years plans to exercise.  All good, but I haven't made a slow-from-scratch meal for a month...which is why I can share this recipe.

Start to finish, you'll have homemade soup in 4 easy steps, about 15 minutes to a potful of goodness and good for you too. The ingredients are easy to keep on hand and the quantity makes workday lunches for two for a week.

Busy Day Soup
Makes about 3 quarts

1)  Add liquids to a 3 quart pot over medium heat:
1 cup dry white wine
3 cups water
4 cups low-sodium chicken broth

2)  Add herbs and spices for flavor.  I use the following but use whatever you have on hand and like:
1 bay leaf 
1/2 tsp dried rosemary 
1/2 tsp dried thyme
1/4 tsp (to taste) red pepper flakes  
Salt & pepper to taste
3) Bring liquid to a simmer and add vegetables.  No need to thaw:
1 - 16 oz. package frozen chopped soup vegetables (potatoes, carrots, peas, corn, green beans, okra, celery, onions--or whatever mix you like)
1 - 16 oz. frozen Fajita vegetable mix (onions, red and green bell peppers)
1 cup frozen corn 
1 can garbanzo beans, rinsed and drained

4) Let the vegetables simmer 5-10 minutes until just tender.  Meanwhile, chop the cooked chicken (lately ours is from a store-bought rotisserie chicken). Then add:

1 - 14.5 oz can (undrained) diced tomatoes with garlic and onions (I like Muir Glen organic for great tomato flavor)
1 or 2 cups chopped cooked chicken, more if you have it, less if you don't.
--Adding the tomatoes and chicken at the end preserves tomato brightness and keeps the chicken from falling apart.

5) Return to simmer until heated through, adjust salt and pepper to taste.  

And enjoy a warming, guilt-free, flavorful lunch.

Copyright 2009-2012 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.
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