Thursday, March 22, 2007



It all starts with canned chicken broth. I know it's not as healthy as cooking your own chicken stock, but when time is an issue-this is a tasty and healthy alternative. Of course, I use low-sodium, low fat chicken broth, fresh vegetables and herbs, so it has to be good!

Quick & Easy Chicken Vegetable Soup

2 cans of low-sodium chicken broth (I like Swanson)
1 tablespoon olive oil
1 large shallot, chopped
1 celery stalk, sliced thin
1 large carrot or 2 medium, sliced thin
1 small zucchini, halved lengthwise and sliced
3/4 cup mushrooms, cleaned and sliced (optional-I had them so I used them.)
1 clove garlic, minced
1/2 teaspoon dried thyme or 2 sprigs fresh thyme
1 tablespoon fresh parsley, chopped
1 bay leaf
salt & pepper
1/2 - 1 cup cooked chicken breast, diced
1/4 cup pastina (small pasta)

Heat oil in a large saucepan over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the mushrooms, zucchini, celery and carrots and cook for another 8 minutes. Add in the garlic and cook for about 1 minute. Add in the herbs and stir for about 30 seconds. Add the chicken broth and the diced chicken. Bring to a boil, lower heat to a simmer and add the pastina. Cook for about 5 minutes or until pastina is cooked to your liking.
Discard bay leaf and fresh thyme sprigs if added. Serves about 3-4.

1 comment:

Joe said...

Nothing at all wrong doctoring up canned broth into a delicious soup!