Chicken Vegetable Soup

Collegiate Culinaire: Easy, Healthy, You-Pick Soup

Oh, how I miss Kansas City this time of year and digging through tastebud magazine for fresh spring recipes. The march edition of this foodie mag featured another you-pick-the-pieces template recipe for soups, similar to the granola bar recipe I blogged about last month.

The ingredients I went with for this one were:

Fat—Olive oil

Vegetable—Celery, green beans, water chestnuts (Okay, that’s more than one for this category, but how can I resist?)


Starch—Pinto beans

Liquid—Reduced-sodium chicken broth

Seasonings—Fresh cilantro and black pepper

To make your own, choose from the ingredient list that’s worked into the steps below…

Step 1- Choose a fat

2 T oil, butter, or margarine

Step 2 – Add 1 medium chopped onion

Step 3 – Choose chopped vegetables (fresh, canned, or frozen)

2-3 cups: celery, green pepper, green beans, carrots, peas, corn, zucchini, squash, mushrooms, cauliflower, broccoli, cabbage, etc.

Step 4 – Choose one protein (uncooked fresh or canned)

1 pound: beef, chicken, ham, or sausage or 1 (15 oz) can beans

Step 5 – Choose one starch

3-4 cups: diced potatoes, canned beans, egg noodles, macaroni pasta, uncooked rice

Step 6 – Choose a liquid

1 quart: chicken, beef, and/or vegetable broth or 4 cups water and bouillon; 1 can crushed or diced tomatoes with 2.5 cups water; 4 cups milk and chicken bouillon. (You can choose any combination of above ingredients to make 1 quart.)

Step 7 – Choose one or more seasonings

1 – 2 t any dried herbs or

1 – 2 T fresh herbs

1-2 cloves minced garlic

Step 8 –  Cook

Heat fat in a large soup pot. Add onion and cook until tender. Add remaining ingredients (except fresh herbs). Partially cover pot and simmer until meat is cooked and starch and vegetables are tender (about 20-30 minutes). Add fresh herbs. Season with salt and pepper to taste. Simmer another 5 minutes. Serve.


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