September 21, 2011
Today is the first official day of fall, so that means the time for soups, stews and hearty foods is upon us. This recipe for a cozy chicken vegetable soup is perfect for getting the soup-eating season started. It calls for store-bought rotisserie chicken and low-sodium chicken broth, which provide time saving short-cuts, while the use of fresh vegetables, herbs and spices still give the soup great homemade flavor.
In this recipe I used green beans, peas, carrots, corn and potatoes, but you can just as easily try other vegetables such as broccoli or diced bell peppers. You can also add in some cooked rice at the end for an even heartier dish. Experiment with various herbs and spices as you wish. Using the simple base of chicken broth and pulled chicken gives you room to explore many options. Enjoy!
Chicken Vegetable Soup
Serves 6 – 8
3 tbs extra-virgin olive oil
1/4 tsp cumin seeds
1 Liter of low-sodium chicken broth (4 cups)
6 c water
5 – 6 small red potatoes, quartered
5 – 6 large carrots, peeled and coined
1/2 lb. string beans cut into 1” pieces
1 cup frozen peas
Fresh corn from 4 ears, shucked and cut off the cob
1 whole rotisserie chicken, skin removed and meat pulled
3 – 4 bay leaves
1 tbs dried Italian seasoning
1 tsp paprika
1 – 2 tsp ground coriander
1/4 tsp ground all spice
1 tbs kosher salt, plus more or less to taste
Fresh ground black pepper
1/4 cup fresh parsley, chopped
Skin and pull apart the meat from the whole rotisserie chicken and set aside. Cut the larger pieces of meat down to bite-size. Heat oil in a large soup pot over medium heat, add in cumin seeds. When the seeds begin to sizzle, add in the chicken broth and water and bring to a boil. Add in all of the vegetables, except for the corn and peas, and add in the Italian seasoning, bay leaves, paprika, all spice, coriander and salt.
Allow the pot to come back up to a boil before adding in the pulled chicken, corn, peas, and pepper. Reduce heat to medium or medium-low and simmer for about 20 – 25 minutes. Add in the fresh parsley and taste for seasoning. Simmer for another 5 – 10 minutes or until root vegetables are tender. Serve hot with toasted French bread or crackers.