Monday, August 29, 2011

{From This Crazy Kitchen} Chicken Vegetable Soup

Today's recipe is pretty similar to the Soup Recipe that I posted last week.  But the flavor and taste is very different!

Plus, I've got a few variations you can do to really change this up!  
Want Southwest?  No problem.  
Want an Asia flair?  You got it!

And don't worry...I'll still share my traditional chicken noodle soup recipe in a few weeks!


Chicken {duh!}  - I used 2 breasts
Veggies {yeah...another obvious one!}
Vegetable stock or Chicken Stock
Chicken Bouillon or Soup Base {I LOVE Orrington Farms Chicken Base...a bit pricey, but worth it!}
Salt & Pepper
Garlic {1-2 cloves depending on potency}

**Veggie wise, I used frozen mixed veggies, added more chopped carrots & celery, a chopped potato, and fresh chopped spinach**

In a big ole soup pot, add stock, spices, and chicken and bring to a boil.  Let cook for 15-20 minutes.  

Check chicken to ensure proper cooking.  If it's done, chop it up.  I chopped mine pretty small with a food chopper because it was most convenient, but big shredded chunks is so yummy too.
{I LOVE my Pampered Chef Chopper for making soup!}

Add chopped chicken and all of the veggies back to the broth.  Simmer on Medium-Low heat for 30-60 minutes.  

Southwest Variation
Minus: Sage, basil & bouillon/soup base

Add:  1/2 chopped avocado
1 Tbs finely minced Jalapeno
A dash of hot sauce
Cilantro {to taste}
Tortillas {if you so choose}

Asian Twist
Minus: Sage & Basil
Add: 1 Tbs grated ginger
Just a shake of red pepper flakes
Red Bell Peppers
Asian Noodles {if you so choose}

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