Sunday, November 7, 2010

Chicken Vegetable Soup

Nothing is better on a chilly night than a big bowl of chicken soup and some fresh biscuits or rolls.  I like to make a big pot of soup on the weekend and then have it for lunches and quick meals during the week.

2 tsp vegetable oil
2 lbs boneless chicken
1 large onion
3 large cloves garlic
5 stalks celery
5 medium carrots
1 large parsnip
3 large button mushrooms
1 small zucchini
1 c chopped fresh spinach
1 8 oz can tomato sauce (no salt added)
1 chicken bouillon cube
1 c soup pasta, whole wheat if you have it (something tiny like orzo, stars, ABC's, rings)
salt and pepper

Trim the fat from chicken and cut it into small bit sized chunks (I save the fat/trimmings in a freezer bag for stock making later). Sprinkle with salt and pepper. In a "soup pot" (mine has 2 handles, about 14" diameter and 4-5" high), heat the oil and brown the chicken.

Once chicken is browned, add onions, garlic, and celery and cook until translucent. Add carrots and parsnips, bouillon cube, and fill pan with water until everything is covered. Bring to a boil and reduce heat to medium.

In the meantime chop spinach, zucchini, and mushrooms. Add to the pot with tomato sauce. Taste the broth and adjust salt/pepper if needed. Simmer 30-45 minutes.

Add pasta and turn pot off. Let stand 10-15 minutes for pasta to absorb broth and serve!

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