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You are here: Seasoned Cooking » All Issues » January 2004 Issue » This Article » Page 2

January 2004 Issue

Soup's On

by Ronda L. Carnicelli

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This second soup is my very favorite chicken soup to make when I want to have leftovers. Unlike noodle and rice soups that end up with water-logged bits, this simple chicken and vegetable soup seems like it's freshly made each time it gets warmed. The addition of some spicy tomato juice makes a deep flavor the backdrop for a canvas filled with chunks of tender chicken, white beans, and lots of fresh vegetables. I like to think of this as my extra-healthy soup that doesn't leave me with a longing for something else. Of course, it always appreciates being paired with some warm, salty breadsticks for dunking in that yummy broth.

Conversions | More recipes like this

Chicken & Veggi Soup
Instead of a traditional chicken soup, try this easy rendition that foregoes noodles and adds some spicy tomato to the broth.

1 tsp. paprika
1 tsp. coarse salt
1/2 tsp. black pepper
1 tsp. dried Italian herbs
2 boneless, skinless chicken breasts -- cut into bite-sized pieces
1 T. olive oil
1/2 red onion -- coarsely chopped
1 red bell pepper -- diced
1 c. sliced carrots
2/3 c. short-cut green beans
2 (14 oz.) cans chicken broth
2 c. spicy tomato juice
1 (15.8 oz.) can white beans -- rinsed and drained
2 green onions -- sliced
Mix the first four ingredients. Set aside. Sauté the chicken in the olive oil. Add the prepared vegetables and the reserved seasonings. Mix to coat with the spices and sauté until the vegetables are crisp-tender, about 10 minutes. Add the broth and tomato juice. Bring to a simmer and cook for 10 minutes. Add the beans and the green onions and warm through. Serve hot.

Yields: 6 servings
Preparation Time: 30 minutes

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