Homestyle Chicken-Vegetable Soup
List of Ingredients
1 teaspoon olive oil
1/2 pound boneless, skinless white-meat chicken, cut into 1-inch pieces
Salt
1 medium-size onion, finely chopped
2 medium-size carrots, chopped
1 rib celery, trimmed and chopped
1/4 pound fresh fennel (about half a small bulb), tall stalks and leaves discarded and bulb finely chopped
1 medium-size zucchini, trimmed and diced
1 large yellow boiling potato (about 1/2 pound), such as Yellow Finn or Yukon Gold, peeled and diced
2 cups canned chopped tomatoes, with their juices
4 cups defatted chicken broth, preferably homemade
Freshly ground black pepper
1/4 cup chopped fresh parsley leaves
Recipe
1. Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the chicken, season with salt to taste, and cook, stirring, until all the pieces have turned white and are beginning to brown, about 5 minutes. Remove the chicken with a slotted spoon and place in a small bowl.
2. Add the onion, carrots, celery, fennel, and zucchini to the pan and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
3. Stir in the chicken pieces, potato, tomatoes, and broth and bring to a boil. Partially cover the saucepan, reduce the heat to medium-low, and simmer until the potato is tender and the chicken cooked through, about 30 minutes. Season with salt and pepper to taste. Stir in the parsley, and serve.
Serves 6
135 calories
2.5 grams of fat
|
|
member logon
