Sunday, August 21, 2016

Soup Special of the Day! - Chicken Vegetable Soup

This week's Soup Special of the Day is Chicken Vegetable Soup. One healthy and delicious comfort food!

Chicken Vegetable Soup


 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
 1 teaspoon poultry seasoning
 2 tablespoons extra virgin olive oil
 1 1/2 cups chopped fresh mushrooms
 1 cup chopped carrot
 1/2 cup chopped onion
 1/2 cup chopped green sweet pepper
 4 cloves garlic, minced
 2 medium potatoes, peeled and cubed
 1 small turnip, peeled and cubed
 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed
 1/4 teaspoon ground black pepper
 1/8 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon roasted cumin
 6 cups water
 2 tablespoons chicken bouillon granules
1/2 cup quick-cooking barley


 1 - In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
 2 - In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, potatoes, turnip, dried basil and parsley (if using), black pepper,  salt, garlic powder, and roasted cumin ; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.
 3 - Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using). Makes 8 (1-1/2-cup) servings.

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