Sunday, February 15, 2015

Souper Sweet

With wind chill advisories and near zero temperature, this Hearty Chicken Soup warmed our tummies, and the Blueberry Shortcake provided a sweet ending.  The soup recipe was in the December issue of Cooking Light Magazine. 

Hearty Chicken Soup

(Serves 4)

Saute vegetables in canola oil for 5 minutes:
1 parsnip, peeled and sliced diagonally
1 carrot, peeled and sliced diagonally
1/4 cup onion, diced
3 garlic cloves, minced
1 teaspoon canola oil

Add chicken, broth and seasonings:
1-6 ounce chicken breast, boneless, skinless, cut in pieces
1 quart water
1 tablespoon low sodium chicken bouillon
1/3 cup parsley leaves
1/2 teaspoon fresh thyme
Bring to a boil.  Lower heat, cover and simmer for 20 minutes.

Add noodles:
2 ounce spinach linguine
Cook on high 6 minutes.

Add greens:
2 cups power greens
Heat 1 minute.

Sprinkle with fresh ground pepper to serve.

 My shortcakes were made yesterday.  (See previous post.)  I heated 1 1/2 cups fresh blueberries with 1/4 cup water, juice from 1/2 a lemon and 1 tablespoon cornstarch and mashed the berries while thickening.

Stay safe and warm this week!


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