Author Notes
A heart warming soup filled with bright colors, wonderful summer Veggies and the bold deep taste of chicken. —Raymond Roseman
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Ingredients
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64 ounces
Chicken Stock
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3 cups
Zucchini (grated skin on)
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3 cups
Yellow Squash (grated skin on)
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1.5 cups
Onion (diced)
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3/4 cup
celery (diced)
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1 tablespoon
lemon juice
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1 tablespoon
garlic (diced)
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1 tablespoon
romano cheese (grated)
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2 tablespoons
chervil (chopped)
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3 tablespoons
olive oil
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2 pounds
boneless skinless chicken breast (chopped and lightly sauteed)
Directions
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Heat the olive oil in large pan and add onions and cook for 5 min until soft.
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Add chicken to pan with onions.
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Season with salt and pepper and Sauté for additional 5 minutes more stirring chicken.
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Add chicken stock and bring to a boil, than reduce heat to a simmer.
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Add the zucchini, yellow squash, celery, cervil, romano cheese, garlic, lemon juice
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Season with salt and simmer for 30 minutes.
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Serve as is or add pastina noodles and dollop of sour cream on top of each bowl off soup.
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