Monday, November 30, 2009

Calico Chicken Soup

We love soup this time of year.  We make a different soup every week and eat on it for lunch. Now that the weather here in San Antonio is finally cold, I am really looking forward to this soup. This is one that I make over-and-over.  It is From the cookbook, "Is it Soup Yet" by Dot Vartan

3 Tablespoons olive oil
1 cup onions, minced
2 celery stalks, chopped
1 lb. boneless chicken breasts (skinned and cubed)
1 (14.5 oz.) can diced tomatoes
1/2 cup carrots, diced
6 cups chicken stock
1/2 teaspoon ground thyme
1/8 teaspoon ground white pepper
1 teaspoon salt
1/2 lb. green beans, cut into 1 inch pieces
1/2 cup fresh corn
1 cup zucchini, diced
1 small red pepper, minced
2 Tablespoons finely copped parsley
In a 4 quart stock pot, heat the olive oil. Add the onion and celery and saute' 5 min. on medium heat. Add the garlic and chicken and saute',stirring often for 10 min. Add the tomatoes, white pepper and salt. Bring to a boil, lower heat, cover and simmer for 20 min. Add green beans, corn, zucchini, and red pepper. Cover and cook for 10 min. Stir in the parsley. Serve

Fresh, colorful vegetbles gives this chicken soup a wonderful flavor and a festive look.

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