Chicken and Vegetable Soup

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Chicken and Vegetable Soup

 

1 tbs olive oil

1 onion, chopped

2 stalks celery, chopped

1 carrot, chopped

3 cloves garlic, minced, grated, or pressed

1-qt chicken stock

1 cup chopped cooked chicken meat

1/3 cup salsa

1/8 tsp black pepper

1/4 cup chopped fresh leafy herbs, or 1 tbs dried herbs, such as parsley, celery leaves, tarragon, cilantro, thyme, and oregano

In a soup pot, heat the oil and saute onion, celery, and carrot. When they begin to soften, add the garlic and stir for 1 min, until it becomes aromatic.

Add the chicken stock and whatever other vegetables preferred. (If cooking greens along with other vegetables, add the greens near the end or they will overcook. Exceptions are the hardier greens such as kale or collard greens which can be added along with the vegetables.)

Bring to a low boil and cook until vegetables are mostly done. (If a lot of vegetables are added, may have to add more water, broth, or stock.)

Lower the heat, add the chicken and let the soup simmer until the meat is warm.

Taste, and, if desired, add a little bit of soup base at a time until the salt and “chickeny” flavors meet preferences.

Add the salsa, black pepper, and herbs. Cook for another min. Serves 4

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