Friday, April 10, 2009

Chicken Vegetable Soup Recipe

My Chicken Vegetable Soup Recipe by Mulberry This is from her HUB page Chicken Vegetable Soup Recipe Read more of what she has to say.

Mulberry is also my Tagfoot and Squidoo friend.
Enjoy this soup both with chicken and without; as a simple meatless vegetable soup.With the chicken it's hearty, without it's an extremely quick and easy vegetable soup recipe. Serve at least 3-4 people.

What You'll Need

The list of tools you'll need is brief:

-- 3 quart sauce pan
-- Cutting Board
-- Knife for cutting vegetables
-- Measuring spoons

The ingredients:

-- 2 Tablespoons butter
-- 1/2 medium onion, peeled, and diced
-- 2 - 3 medium sized russet potatoes, peeled and diced
-- 2 carrots, peeled and sliced or 1/3 cup match stick carrots
-- 1 stalk celery, sliced
-- 3/4 cup either peas, green beans, or lima beans (frozen or fresh)
-- 3/4 cup corn (frozen or fresh) or diced yellow pepper
-- 1/2 teaspoon dried thyme
-- 1 1/2 tablespoons flour
-- 32 to 38 ounces chicken stock
-- 1/3 cup whipping cream
-- salt, pepper, and parsley

-- 1/2 chicken breast, poached, shredded (optional)
Chicken can be poached by simmering water in a saucepan, adding chicken assuring it's covered by simmering water, and allowing to sit for 15 minutes.

Putting It Together

This is quick and easy.

Melt butter in 3 quart saucepan. Add onion and celery; saute over low heat for 3 to 4 minutes to soften. Add flour and stir, cooking for about one minute. Add chicken stock gradually while stirring. Add vegetables and thyme; bring to a boil over high heat. Reduce heat to medium-low and cook for approximately 25 minutes.

Reduce heat to lowest setting, add in shredded chicken at this point if using, stir in cream, salt and pepper to taste and allow to heat through for 3 or 4 minutes. Serve, and garnish with chopped parsley.

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