Sunday, February 13, 2011

How to Make Chicken Vegetable Soup


Things You'll Need:
1 large chicken breast
32-oz. chicken broth
1/2 cup dry white wine or sherry
14-oz. can of diced tomatoes
2 tbsp. extra virgin olive oil
1 large onion, diced
2 celery stalks, diced
2 medium potatoes, washed and diced
2 parsnips, peeled and chopped
3 carrots, peeled and chopped
1/2 cup frozen corn
1 cup fresh green beans, chopped
10 bay leaves
1 tsp. dried thyme

1 Bake the chicken breast in a 375 degree oven until cooked through, approximately 20 minutes.
2 Heat a large pot over a medium flame. Add the olive oil and sautee the onions and celery for approximately four minutes, or until the onion is translucent.
3 Add the chicken broth, white wine and diced tomatoes to the pot. Stir in the bay leaves and dried thyme.
4 Add the diced and chopped vegetables, as well as the frozen corn.
5 When the chicken is cooked, remove from the oven and dice. Add the chicken to the soup.
6 Bring the soup to a boil and then allow to simmer, covered, over a very low heat for one hour, or at least until the potatoes are cooked through. Enjoy delicious, healthy homemade soup.


Post a Comment