Chicken Vegetable Soup #1 -- Comfort in a Bowl... |
| Name: |
Bruce Jensky |
| Base: |
Langley Air FOrce Base, Hampton, VA |
| Recipe: |
There is nothing like a steaming bowl of homemade soup to warm you up on a cold winter day. The kids will actually enjoy eating their vegetables thanks to this loaded bowl. This recipe serves six and you can make this wonderful soup in under an hour, the prep time is about 20-minutes and the cook time is another 35-minutes. INGREDIENTS: 1 tablespoon butter; 1/2 cup onion finely diced; 2 carrots peeled (halved lengthwise and sliced); 2 stalks celery thinly sliced; 2 teaspoons minced garlic; 3 cups cooked chicken (shredded or diced); salt and pepper to taste. 15-ounce can diced tomatoes (do not drain...); 8-ounce can tomato sauce; 1 teaspoon Italian seasoning; 6 cups chicken broth; 1 large Russet potato (peeled and cut into 1/2 inch cubes); 1/2 cup frozen corn; 1/2 cup diced green beans (fresh or frozen); and 2 tablespoons chopped fresh parsley... INSTRUCTIONS: Step 1: Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery to the pot. Step 2: Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with the salt and pepper as desired. Step 3: Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth, and potato tot he pot; set heat to simmer. Step 4: Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired. Step 5: Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve. Step 6: Serve the soup with a side of cornbread or garlic knots for a complete meal. Enjoy!!! |
| |
|
|
