This simple soup is fast, efficient, and healthy. No slaving to make stock, dicing vegetables, or taking a whole day to simmer. Soup is good to eat anytime of the year.
Look, who says you can't cheat once in a while to put something tasty, nutritious, and comforting on the table.
2- large boneless, skinless chicken breasts (Boneless thighs have more flavor if you can get them 3-4 for this recipe)
1- small to medium onion diced
1- small shallot diced
1-3 cloves of garlic, diced (Or to taste)
2- tbls. Extra virgin olive oil or vegetable oil
1½- qt Chicken broth- homemade is nice, but store bought works just as well
1- bay leaf- fresh or dried
Juice and grated rind of one lemon (Optional)
1/2 tsp. dried oregano or minced leaves from a large sprig of rosemary.
1- 1lb bag frozen soup/stew vegetables (Available in most supermarkets)
1 lb. egg noodles, orzo, bow ties,, or other small shaped pasta cooked to package directions.
In a large saute pan, poach chicken breasts until cooked. Drain, rinse, and cool.
In a stock pot or other large pot, heat oil, sweat onions and shallot until translucent. About halfway through add garlic and a pinch of salt.
Dice chicken into bite sized pieces and add to onions and garlic. Add some coarse ground pepper.
Add Chicken broth and bring to a simmer. Let simmer for a few minutes.
Add frozen vegetables. Simmer until they are cooked. Add more salt if necessary.
Add cooked noodles or pasta and more broth if necessary. Simmer for just a few minutes.
If you want to skip cooking your own chicken, pick up one of those rotisserie chickens at the store. Remove the skin, as it has a slimy texture in the soup. Shred all the meat off into bite sized pieces. Add it to the broth to heat with the vegetables. You will probably need 2qts. of broth. Add the cooked noodles or pasta.
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