Tuesday, April 9, 2013

Tonight's Menu: Chicken & Vegetable Soup with buttered onion rolls

After a day of cold windy weather, nothing tastes better than soup.  This recipe is super easy, too.


1 stalk Celery, trimmed, washed and sliced thin
2 lbs. Carrots, trimmed and sliced thin
2 lg. Onions, peeled and sliced thin
3 lbs. Boneless/Skinless chicken breasts
4 qts. Chicken Broth
Garlic Powder
Curry Powder
Turkish Bay Leaves
Ground Sage

Add vegetables, meat and broth to a large pot.  Season with 2 tsp. Thyme, 1 tsp. Sage and three Bay Leaves.  Bring to a boil, and reduce heat to medium.  Simmer until chicken is cooked through.   Remove Bay Leaves and discard.  Remove chicken, shred and return to pot.  Season to taste with garlic, salt, pepper and Curry powder.

Serve with crusty bread or onion rolls.  Makes 18 servings.

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