One Beer Bread at a Time.

Thursday, December 27, 2007

Tuscan Chicken Soup

I love love love this recipe. I think I am going to put together a set of soup recipes w/shopping lists and offer Souper TS Parties for Jan and Feb.
I love soup. So easy so filling!
A Chicken Soup So Good I dream about it:
Happy New Year to All!
Tuscan Chicken Soup
2 carrots chopped
1 rib celery, chopped
2 tbsp olive oil
1 med onion chopped
4 large cloves garlic, minced--I use 2 tsp garlic garlic instead
1 large bay leaf (or 2 small)
8 c low sodium chicken broth
3 cups shredded roasted skinless chicken breast (1 lb) I used a couple of chicken breasts frozen--boiled them and shredded them
3 plum tomatoes diced
1/2 cup diced zuchinni (about 1 med)
1 can 15 oz-cannellini beans rinsed and drained
1 can 14oz artichoke hearts in water, drained, rinsed, and roughly chopped
1 tbsp chopped fresh oregano or 1/2 tbsp dried (i didn't have this so I used a couple dashed of Tastefully Simple Italian Seasoning Salt
1 tbsp finely chopped fresh sage or 1/2 tsbp dried
1 Tbsp fresh thme or 1/2 tbsp dried
12 thin slices parm. cheese cut w/vegetable peeler (optional)
1. Place carrots and celery in small microwavable bowl. Add 1/4 cup water and cover top of the bowl loosely w/plastic wrap. Microwave on high 5 in or until veggies are almost tender.

2. Heat oil in stockpot over med. heat. Add onion and saute 5-7 minutes. Add garlic and saute another 1-2 minutes. Add steamed veggies and bay leaf. Saute 4-5 min. longer.

3. Pour in broth. Add chicken, tomatoes, zucchini, beans, and artichoke hearts. Simmer 30 min. remove and sicard bay leaf. Add oregano, sage, and thyme and simmer an additional 5 min. Top each bowl w/ 2 slices of cheese if desired.

****1 cup 218 cals. 22 gram protein, 19 gram carb, 5 gram fiber 6.5grams fat. 503 mg sodium.

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