Friday, February 1, 2013

chicken vegetable soup









This milky soup was just right especially with "fresh" herbs sprinkled over the top.  If you haven't tried Litehouse freeze-dried herbs, do try them.  They're located with the fresh herbs at the grocery store and stored in bottles.  The label says "as close to fresh as you can get" so I started out trying dill which was great so this time I picked up a bottle of freeze-dried salad herb blend that contains bits of parsley, red onion, shallots, garlic and dill.  What a great way to top off this yummy soup!

chicken vegetable soup (adapted from food.com)
1 pound ground chicken
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon minced garlic
6 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 cup diced carrots
1/2 cup half and half 
Litehouse freeze-dried salad herb blend, for serving

In a soup pot, cook ground chicken, breaking it into small pieces.  Add onion, celery, green pepper and garlic.  Saute for another 3 minutes.  Add broth, thyme and pepper.  Bring to a boil.  Add carrots.  Reduce heat and simmer for 20 minutes or until vegetables are tender.  Remove from heat and stir in half and half.  Sprinkle Litehouse freeze-dried salad herb blend on top before serving.

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