November 4, 2011 • 8:00 am
The key with this recipe is not to over analyze it or make it too gourmet. Homemade soups are actually quite easy and the flavor profile should be simple. If you always start with onion, carrot, garlic and celery, anything after that will serve as the variation of a tasty soup (of course you have to add the broth as well).
I usually make this soup with any leftover veggies I have in the fridge instead of throwing them away. In the past I’ve added frozen corn, mushrooms and even zucchini. Just remember that softer veggies (like zucchini) should be put in at the very end, while harder veggies (like carrots) should be put in at the beginning.
1 garlic clove
å_ cup butter
å_ white onion, diced
2 boneless, skinless chicken breasts, diced
å_ cup white wine
3 carrots, diced
4 celery stalks, diced
8 cups of chicken broth
1 can diced tomatoes, strained
1 handful of whole wheat noodles
Salt, pepper, dried parsley to taste
1. In a large pot, over medium heat, add garlic and butter
2. Cook until garlic is soft and butter is melted (do NOT brown the garlic)
3. Add onion and chicken
4. Once chicken has browned, pour in wine
5. Once the pot is deglazed, add carrots and celery
6. Allow carrots and celery to cook for 3-5 minutes, or until slightly soft
7. Add chicken broth; bring to a slow boil
8. Add tomatoes, pasta, salt, pepper and dried parsley to taste
Happy weekend guys! Let me know if you try this recipe out, and leave me your favorite soup recipe below!