Chicken Veggie Soup Recipe
Learned this soup recipes from one of my recipe newsletters online. it is good.
Ingredients
- 1 tbsp. butter or olive oil
- 2 large onions, sliced
- 2 or 3 fresh scallions, chopped
- 6 cloves garlic, peeled and minced
- 1/2 tsp. soy sauce
- 1/4 tsp. whole black peppercorns
- 2 tablespoons fresh parsley, chopped
- 1/2 tsp. dried thyme
- 6 large carrots, peeled and sliced
- 6 to 8 stalks celery
- 8 cans chicken broth
- 16 ounces fresh broccoli top florets
- 16 ounces fresh or frozen lima beans or cooked white beans
- 1 head escarole, washed and chopped
- cooked pasta, noodles or rice of your choice
- 1 lb boneless-skinless chicken breast
Directions
- In a large stockpot or soup pan, melt butter or heat olive oil over medium heat; sauté sliced onions til translucent. Reduce heat to medium low.
- Add garlic, and herbs and sauté for 1 minute.
- Add carrots and celery; sauté for another minute, but do not allow garlic to brown.
- Add chicken broth; bring to a boil for 1 minute, then reduce heat to a low simmer.
- Add remaining ingredients except for pasta or rice (boil this until cooked in a separate pan).
- Add 1 lb. skinned chicken breast, cut into 1/2-inch chunks 1/2 hour before serving.
- Simmer until all vegetables are tender and chicken is cooked. Season to taste.
- Fill bowl half way with noodles. Add soup to fill bowl.
- Serve with crusty bread and freshly grated Parmesan cheese, if desired.
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