Cooking Recipe : Chicken Vegetable Soup

Photo credit: Calgary Reviews via Foter.com / CC BY

Chicken Vegetable Soup With Orzo and Oregano

For some reason, i prefer to create soup on a period. This observe could return to childhood as a result of my mother usually created soup. Her Manhattan chowder was particularly smart. I still keep in mind the time she determined to create soup in her new steriliser. mater hadn't gotten wont to this new appliance and, sadly, discharged the valve ahead of time.

Chicken soup shot up to the ceiling, a truth my father ne'er let her forget. I keep in mind the incredulous  look on her face once this happened. If I recall, we have a tendency to had to switch a number of the ceiling tiles.

My soup is not created during a steriliser. I simply use a giant pot with a lid that I found at a reduction store. This formula starts with basic soup ingredients--onions, celery, and carrots. though I seldom cook Brussles sprouts, the grocery was having a special on them, thus I bought some. This green, cabbage-like vegetable adds further flavor to the soup.

For color, I add a will of diced, no-salt tomatoes in juice. For flavor, I add garlic and oregano. you'll would like to feature some dried basil, too.

Although leftover chicken is one amongst the ingredients, it will be omitted for a feeder version of the formula. Vegetable stock could also be substituted for chicken broth. As for the alimentary paste, any little one can do, like rings, shells, or cut pasta. you'll be tempted to dump the alimentary paste into the soup while not measure, this is not an honest plan. rather than soup, you will finish up with stroup, a cross between soup and stew.

Keep in mind that alimentary paste continues to soak up wet within the white goods, thus you'll need to add some water after you heat up soup. Chicken-Vegetable Soup with pasta and Oregano could be a meal during a bowl. Serve it along with your favorite fruity, hard rolls, French bread, or flat bread.

INGREDIENTS

1 tablespoon vegetable oil

1 medium yellow onion, chopped

1/2 cup celery, chopped

1 cup petite carrots

2 cups Brussles sprouts, halved

1 carton (32 ounces) salt-free chicken stock (or vegetable broth)

1 can (14.5 ounces) diced tomatoes in juice

1 can (14.5 ounces) water

2 chicken broth cubes

1/2 cup pasta (rice-shaped pasta)

1 teaspoon dried Oregano

1 teaspoon garlic powder

Salt and pepper to style

METHOD

Pour vegetable oil into soup pot. Add onion and cook till semitransparent, regarding 5 minutes. Add celery, carrots, and sprouts. Cook 5 minutes additional. Add all remaining ingredients, cover, and convey to a boil. scale back heat and simmer for twenty minutes, or till vegetables square measure tender. Garnish with grated Parmesan cheese if desired. Makes eight servings.

By Harriet Hodgson