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Makes
6 Hearty Bowls of Soup
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
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Ingredients
- To Roast the Chicken Breasts
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2
Chicken breasts - skinned
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1 tablespoon
Olive Oil
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Salt - a sprinkling
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Pepper - a sprinkling
- The Chicken Soup
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10 cups
Chicken Stock
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3
Stalks Celery - chopped
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3
Parsnips - chopped
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3
Carrots - chopped
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1 handful
Parsley - rough chopped
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1
14 oz. can Organic Diced tomatoes - drained
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Salt and Pepper to taste
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2
Chicken Breasts - roughly shredded
Directions
- To Roast the Chicken Breasts
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Preheat oven or toaster oven to 350 degrees.
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Place the chicken breasts in a shallow pan, and smear the breasts with the olive oil, salt, and pepper.
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Roast for 30 minutes. Let Cool. Set Aside.
- The Chicken Soup
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Place chicken stock in a large pot. Heat slowly while you chop the vegetables.
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Add the vegetables, the diced tomatoes, and the parsley.
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Allow to simmer for about an hour. The broth should take on a pale tint from the addition of the tomatoes. Season to taste.
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Add the shredded chicken about 15 minutes before serving. Check a final time for seasonings.
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Note: You can add a teaspoon of pesto, or a touch of Asiago cheese to top each serving. Both are delicious.
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