The short cooking time of this soup retains the fresh flavors of the vegetables, piqued with the scent of herbs and garlic.
for Lunch or Dinner
Time to prepare: 30 minutes
| 1 frying chicken, 3 to 31/2 .bs., cut up
1/2 fresh lemon
1 tsp salt
1/2 tsp. black pepper
4 Tbsp. salad or cooking oil
1 can (103/4 oz.) chicken broth
3 to 5 cups water
2 medium onions, chopped
1 bunch green onions, sliced
4 medium carrots, sliced
2 stalks celery, chopped
1 can (28 oz.) Italian plum tomatoes
8 cloves garlic, peeled, whole
1 Tbsp dried thyme leaves
1 bay leaf, crumbled
1 tsp. dried basil leaves
1 Tbsp. chopped parsley
| Wash and dry chicken. Squeeze lemon over pieces Sprinkle with salt and black pepper
Heat 2 Tbsp of the oil in skillet. Add chicken. Brown over medium high heat for 5 to 7 min , turning once or twice. Add half the broth and enough water to cover. Simmer 20 to 30 min. until meat comes off
In soup pot, heat remaining oil. Add onions, carrots and celery. Cook, stirring, over high heat 2 min. Do
Add tomatoes, garlic, thyme, bay leaf and basil Add remaining stock
Remove garlic. Mash and return to pot. Remove bones and skin from chicken. Shred meat and add to vegetables. Skim fat from stock.
Serve hot, or cool and chill until ready to serve. Reheat to serving temperature. Garnish with parsley when serving.
|Tips: You may use leftover roast chicken or turkey for soup and eliminate steps 1 and 2. Also if you put the 8 cloves garlic on 1 or 2 toothpicks, they will be easy to find.
Good served with Crusty hot French bread or bread sticks and sweet butter.