Chicken and Vegetable Soup
Makes 8 servings, about 2 cups each
Ingredients:
3 carrots
2 stalks celery
1 medium onion
2 leeks
2 Tbsp olive oil
10 cups chicken or vegetable broth
¼ cup chopped parsley
¾ tsp salt (none if broth is salted)
¼ tsp pepper
1 pound of roasted chicken, skin removed
2 cups chopped greens (kale, bok choy, etc.)
Instructions:
- Clean vegetables, cut into small dice
- Combine with oil in the soup pot, cover and stew 5 minutes
- Add broth, salt and pepper; bring to boil, cover and simmer 35 min, or until vegetables are tender
- Add pre-roasted chicken cut into pieces and continue cooking 10 minutes
- Add parsley and chopped greens and cook 5 min longer
- Delicious when served with a sprinkle of shredded Parmesan in each bowl
Variations:
- Add other diced vegetables, such as potato, parsnip, rutabaga, turnip, zucchini, corn, green beans, okra, cooked beans …
- Add diced tofu during last 10 minutes instead of chicken
- Add ½ cup raw brown rice with broth and cook for 1 hour (instead of 45 min), or add cooked rice at the end