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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
- 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.
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
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