Delicate Chicken Soup

By Bevi • March 2, 2011 • 0 Comments

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Author Notes: There are times when a good dose of chicken soup sounds better than anything else to me. Fortunately there is always a supply of frozen chicken stock, and if I have not recently roasted a chicken for soup meat, I use Ina Garten's easy method for quickly roasting chicken breasts.

I love that this soup is so light and simple. At times I will add some roasted corn or zucchini, but here is the basic version. - Bevi

Makes 6 hearty bowls of soup

To Roast the Chicken Breasts Using Ina Garten's Method

2 Chicken breasts - skinned
1 tablespoon Olive Oil
Salt - a sprinkling
Pepper - a sprinkling

Preheat oven or toaster oven to 350 degrees.
Place the chicken breasts in a shallow pan, and smear the breasts with the olive oil, salt, and pepper.
Roast for 30 minutes. Let Cool. Set Aside.

The Chicken Soup

10 cups Chicken Stock
3 Stalks Celery - chopped
3 Parsnips - chopped
3 Carrots - chopped
1 handful Parsley - rough chopped
1 14 oz. can Organic Diced tomatoes - drained
Salt and Pepper to taste
2 Chicken Breasts - roughly shredded

Place chicken stock in a large pot. Heat slowly while you chop the vegetables.
Add the vegetables, the diced tomatoes, and the parsley.
Allow to simmer for about an hour. The broth should take on a pale tint from the addition of the tomatoes. Season to taste.
Add the shredded chicken about 15 minutes before serving. Check a final time for seasonings.
Note: You can add a teaspoon of pesto, or a touch of Asiago cheese to top each serving. Both are delicious.