RECIPE OF THE DAY-Chicken Vegetable Soup

More soup time…comfort food with cornbread.  What could be better?  This is a recommended method of several European Grandmothers I know. Always sauté dry vegetables no matter what kind. The caramelization adds an amazing pop of additional flavor to all soups.

INGREDIENTS:  Serves 8

2 Sm. Cans                     Diced Tomatoes

1 Lg                                   Onion Diced

1 Lg Bag                           Frozen Brussel Sprouts Halved

1 Sm Bag                          Baby Carrots

4 Lg                                   Russet Potatoes Chopped (skin on)

3 Lg                                    Celery Stalks Diced

4 Lg                                    Garlic Cloves Minced

1 tsp.                                  Himalayan Pink Salt ground or Sea Salt

1 tsp.                                  Ground Black Pepper

1/3 Cup                              Flat Leaf Parsley

1 tsp.                                  Dry Basil

2/1 Qt boxes                     Chicken Stock

4 Cups                               Diced Roasted Chicken

Bring a large cook pot up to medium high heat.  Add 4 Table spoons of peanut oil or canola oil swirl to coat. Sauté/Brown Onions,  Brussel sprouts, carrots, potatoes.  Add remaining ingredients except stock.  Cook another 5 minutes for flavors to develop. Add Stock simmer for 2 hours.  If it cooks down too much add one cup of water as needs.  Prepare Grandmas’ best corn bread and serve hot.  Freeze any left over soup or cornbread for lunches later.

VARIATION: For vegetarian …omit chicken add 1 pt of sliced mushrooms and use vegetable stock instead of chicken stock.

 

 

 

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