This month I am going to share my favorite soup recipes because it's January, and no month (other than February) calls for a once a week pot of soup more than January. The best part about soup is there are so many different varieties! And it's a meal in a bowl! Veggie, starch and meat... oh my!
The other day I tweeted (my tweets can be found in the top of the sidebar on the right of this blog or you can follow me on Twitter @marybethwhalen) that I was making Italian Chicken Stew and cornbread for dinner. I had a lot of responses from twitter followers and Facebook friends (my tweets post as my status to Facebook-- how clever that they offer that!) for the recipe. So I am sharing that first because apparently a lot of people like the sound of Italian Chicken Stew.
Step 1) Boil a package of chicken breasts (2 pounds) for about an hour. Take the meat out and shred it. (You can do this any time. You can freeze or refrigerate the meat depending on how far in advance you do it.) You can also buy a rotisserie chicken from the grocery store and peel all the meat off it. See all the options you have??
Step 2) Pour a tablespoon of oil in a pot and heat it. Add some diced up onion (about a cup) to it. Stir it around for about 5 minutes-- til the onion becomes translucent, which is a fancy word for see-through. (Can you tell I've been reading Fancy Nancy books to my 5yo?)
Step 3) Add to the onion 2 large cans of diced tomatoes (the 28 oz size). These can be plain or with spices. I like the kind with spices. Add 3 cans of Veg-All (drained) or a bag of mixed frozen veggies. Add a box of chicken broth. (I also added some chicken bouillon cubes and 2 cups of water because I wanted more soup than stew-- totally up to you.) Then add the chicken and a tsp of Italian seasoning, some garlic salt and pepper and two bay leaves. Bring to a boil, then reduce heat to low and simmer for several hours. If you want to boil some noodles separately and add at the end, you can.
Voila! You have Italian Chicken Stew (or Soup, if you do what I did). We ate off this for days so if you have a smaller family than mine-- most people do-- you might want to give half away or freeze half for a meal in February, which as I said, is also good soup weather. This soup is good food. And it's especially good with cornbread crumbled on top of it. Just sayin.
3 comments:
This does sound like a really good soup that is easy to prepare. I usually only make one or two kinds of soup, but it would be nice to incorporate this one into the bunch, so thanks, Marybeth!
This sounds delicious!
We eat soup every Sunday night from the end of September through March. I keep a list of soups taped inside the cupboard and the kids pick one for the next week on Sunday night. I love soup!!! Thanks for the recipe.
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