Monday, November 10, 2008


Here's an easy and delicious recipe for homemade chicken vegetable soup. I've been making this soup for many years. You can make it with or without rice or noodles. We prefer it without. You can vary the veggies according to what you like or what you have on hand. But the tomatoes really make the soup special, so don't leave them out. You might think the ketchup is a weird ingredient, but it adds a special flavor. And you can make this soup with chicken, turkey or even beef if you want.
Easy Chicken Vegetable Soup
Rating: 9 out of 10
INGREDIENTS: 2 Tbsp. Smart Balance or olive oil
1 cup chopped onion
1/2 cup chopped celery
1 Tbsp. minced or grated garlic
1 quart + 14.5 oz. can low-sodium chicken broth
1 can (15 oz.) diced tomatoes with liquid
1/4 cup ketchup
2 Tbsp. chopped fresh parsley
2 bay leaves
1/2 tsp. dried oregano, crumbled
1/2 tsp. dried basil, crumbled
1 tsp. sea salt
1/2 tsp. black pepper
1 medium potato, with skin, cut in small chunks
1 cup fresh or frozen green beans
1 cup peas
2 ears fresh corn on the cob, scraped, or 1-1/4 cups frozen corn
3 cups chopped or shredded cooked chicken
Optional: 2 cups cooked noodles or rice
In a large Dutch oven or stockpot, over medium heat, saute the onions and celery in the Smart Balance until transparent. Add the garlic and saute for 1 more minute. Turn up the heat and add the broth, tomatoes, ketchup, herbs, salt and pepper stirring to combine. Add vegetables; cover pot; reduce heat to a simmer and cook 20-30 minutes or till veggies are just about tender. Add chicken and cook till vegetables are very tender. If using, add cooked noodles or rice during last few minutes, just to heat them through. Taste the soup for final seasoning, adding more salt and pepper if needed. This makes a large pot of soup, enough for a crowd. Last week, I served a small bowl each to 7 people and had more than a quart left over to eat for lunches during the week.

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