Keep Warm with Soup
Feb. 26, 2011 2:04 pm
Updated: Feb. 28, 2011 7:37 am
Soup is a comforting food in the winter. It is also a tasty way to get your vegetables.
Chicken and Bean Soup
1 tablespoon vegetable or olive oil
1/2 cup sliced leek, white only
1/2 cup thinly sliced carrot
1/2 cup thinly slice celery
8 cups chicken broth, homemade or canned*
2 cups diced cooked chicken
2 cups chopped well washed escarole
1, 16 oz. can white or cannelini beans, drained
1/4 cup minced fresh parsley
1/2 teaspoon each dried thyme, basil and oregano
In a 4 quart pot, heat oil over medium high heat. Saute leek, carrot and celery until leek is clear, about 5 minutes. Add broth, chicken and escarole. Bring to a boil over high heat, reduce heat to a simmer. Cover and simmer 30 minutes. Add remaining ingredients.
Bring to a boil again, reduce heat to a simmer. Cover and simmer an additional 30 minutes. Serves 10 to 12. Refrigerate leftovers in up to 5 days.
*I am using a new technique for improving the flavor of my home made broth. Whenever I roast a chicken I don't need all the drippings for making gravy. I refrigerate the remaining drippings overnight. The next day, I discard the fat that rises to the top. I
then freeze the remaining liquid, making sure I
label the container well. I then add this to broth when I make soup. It really
intensifies the chicken flavor.