Friday, April 5, 2013

Refrigerator Chicken Soup

No need to go to the grocery store if you normally are well stocked.

I have been away too long!  Lots has happened, a change of career (yes, again!), few dietary changes, but I am still cooking and baking for my family so more recipes to come.....

When the weather is really gloomy like today a hot soup is what I want to eat.  Knowing I had some frozen chicken broth and lots of vegetables in the fridge I opened the door and pulled all the things that I thought would work in a tasty soup.  In just 20 minutes I had a delicious and nutritious soup.

The recipe below is just a guideline, if you don't have chicken broth use water or a vegetable broth. Beans or quinoa can be used if you are vegetarian.  If you really like ginger add more, or use parsley instead of cilantro, be creative!

Refrigerator chicken soup
serves two

2 cups chicken broth
2 TBS extra virgin olive oil
1 shallots, chopped fine
1 scallion, sliced thin
1 medium carrot thinly sliced
1 stalk of celery thinly sliced
1 garlic clove
1 small piece of ginger, sliced
1/4 finely sliced napa cabbage
half bunch cilantro, chopped fine
1 cup water
4 oz chicken thigh, cut in small cubes
salt and pepper to taste

In a medium sauce pan heat up the olive oil, add the sliced onions, celery, carrot, and garlic and cook until translucent. Add the ginger, the broth, the cabbage, and a cup of water.  Cook for 10 minutes, add the cilantro, the meat and cook for 5 more minutes.


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