I was looking for a good chicken soup recipe and I came across this one from Food Network. When it started cooking the aroma that filled the house made you feel as if you were back in time. Oh, my, what an aroma. The taste is awesome to. We served ours with sandwiches. Give it a try and post here as to what you think.
Hearty Chicken Vegetable Soup Recipe courtesy Gourmet Magazine
Cook Time 35 min
Yield 4 to 6 servings
Cook 35 min Total:45 min Recipe Tools:
Ingredients
5 3/4 cups chicken broth
1 pound skinless boneless chicken breasts
1 medium onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
4 medium carrots, cut diagonally into 1/3-inch thick slices
2 celery ribs, cut crosswise into 1/3-inch thick slices
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh parsley leaves
Directions
Bring the broth to a simmer in a 2 to 3 quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
While chicken is poaching, cook onion in oil in a 4 quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
While vegetables are cooking, shred chicken into 1/4-inch wide strips (about 1-inch long). When vegetables are done simmering, stir chicken into soup along with parsley.
Hearty Chicken Vegetable Soup Recipe courtesy Gourmet Magazine
Cook Time 35 min
Yield 4 to 6 servings
Cook 35 min Total:45 min Recipe Tools:
Ingredients
5 3/4 cups chicken broth
1 pound skinless boneless chicken breasts
1 medium onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
4 medium carrots, cut diagonally into 1/3-inch thick slices
2 celery ribs, cut crosswise into 1/3-inch thick slices
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh parsley leaves
Directions
Bring the broth to a simmer in a 2 to 3 quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
While chicken is poaching, cook onion in oil in a 4 quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
While vegetables are cooking, shred chicken into 1/4-inch wide strips (about 1-inch long). When vegetables are done simmering, stir chicken into soup along with parsley.
