Variations of chicken soup recipes were submitted by several readers and were combined into a base recipe that can be easily modified. Soups are a great way to introduce vegetables to children who are not accustomed to eating them since they are more mellow tasting after simmering in broth. A pinch of a dried herb may be added for flavor such as Thyme or Sage. If you are preparing steamed fresh vegetables for other meals, remember to freeze the extras for soup that you will make in the future. Similarly, you can freeze small portions of roasted meat or poultry too.
Butter, Olive or other oils
Raw vegetables finely chopped such as celery, broccoli, spinach, onions, carrots, cauliflower, green beans, squash, peppers (use at least 2 or more)
Chicken dark meat - no skin - cooked - finely chopped
Broth, Swanson Chicken 99% fat-free- canned
Optional: salt and pepper
Additonal ingredients that may be added: Shiratake Miracle Noodles, cream, cheese (after step 5)
1Place butter or oil in small saucepan and heat until just beginning to sizzle. 2Add chopped fresh vegetables and sauté for 2 minutes stirring frequently. 3Add chopped chicken (or other meat) and continue sautéing to allow fat to absorb for about 1 minute. 4Pour in the broth then stir occasionally. 5Add a pinch of salt, pepper and a dried herb if desired such as Thyme, Sage or Basil. 6Reduce heat and simmer for 5-10 minutes on low heat.