-
Makes
6 Hearty Bowls of Soup
Author Notes
There are times when a good dose of chicken soup sounds better than anything else to me. Fortunately there is always a supply of frozen chicken stock, and if I have not recently roasted a chicken for soup meat, I use Ina Garten’s easy method for quickly roasting chicken breasts.
I love that this soup is so light and simple. At times I will add some roasted corn or zucchini, but here is the basic version. —Bevi
Ingredients
- To Roast the Chicken Breasts
2
Chicken breasts – skinned
1 tablespoon
Olive Oil-
Salt – a sprinkling -
Pepper – a sprinkling
- The Chicken Soup
10 cups
Chicken Stock
3
Stalks Celery – chopped
3
Parsnips – chopped
3
Carrots – chopped
1 handful
Parsley – rough chopped
1
14 oz. can Organic Diced tomatoes – drained-
Salt and Pepper to taste
2
Chicken Breasts – roughly shredded
Directions
- To Roast the Chicken Breasts
- Preheat oven or toaster oven to 350 degrees.
- Place the chicken breasts in a shallow pan, and smear the breasts with the olive oil, salt, and pepper.
- Roast for 30 minutes. Let Cool. Set Aside.
- The Chicken Soup
- Place chicken stock in a large pot. Heat slowly while you chop the vegetables.
- Add the vegetables, the diced tomatoes, and the parsley.
-
Allow to simmer for about an hour. The broth should take on a pale tint from the addition of the tomatoes. Season to taste.
- Add the shredded chicken about 15 minutes before serving. Check a final time for seasonings.
- Note: You can add a teaspoon of pesto, or a touch of Asiago cheese to top each serving. Both are delicious.
Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.
Makes 6 Hearty Bowls of Soup Author Notes There are times when a good dose of chicken soup sounds better than anything else to me. Fortunately there is always a supply of frozen chicken stock, and if I have not recently roasted a chicken for soup meat, I use Ina Garten’s easy method for quickly roasting chicken breasts. I love that this soup is so light and simple. At times I will add some roasted corn or zucchini, but here is the basic version. —Bevi Ingredients To Roast the Chicken Breasts 2 Chicken breasts – skinned 1 tablespoon Olive Oil Salt – a sprinkling Pepper – a sprinkling The Chicken Soup 10 cups Chicken Stock 3 Stalks Celery – chopped 3 Parsnips – chopped 3 Carrots – chopped 1 handful Parsley – rough chopped 1 14 oz. can Organic Diced tomatoes – drained Salt and Pepper to taste 2 Chicken Breasts – roughly shredded Directions To Roast the Chicken Breasts Preheat oven or toaster oven to 350 degrees. Place the chicken breasts in a shallow pan, and smear the breasts with the olive oil, salt, and pepper. Roast for 30 minutes. Let Cool. Set Aside. The Chicken Soup Place chicken stock in a large pot. Heat slowly while you chop the vegetables. Add the vegetables, the diced tomatoes, and the parsley. Allow to simmer for about an hour. The broth should take on a pale tint from the addition of the tomatoes. Season to taste. Add the shredded chicken about 15 minutes before serving. Check a final time for seasonings. Note: You can add a teaspoon of pesto, or a touch of Asiago cheese to top each serving. Both are delicious. Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.
Delicate Chicken Soup