Thursday, April 2, 2009
Springtime Chicken Soup
I know the calendar says it's spring, but it sure doesn't feel like it here today. Winnie the Pooh would call it a Blustery Day!
This is a spingtime recipe made to order for the windy, rainy days in the Midwest. The chicken soup will warm you right through, while the vegetables in it are screaming out that spring has arrived!
4 boneless, skinless, chicken breasts -- cooked and cut into bite-sized pieces. (I bake mine in a 325 degree oven for 20-25 minutes.)
40-48 oz. chicken broth (low sodium)
1 1/2 t. chopped dillweed
3/4 t. salt
1/4 t. pepper
3/4 lb. fresh asparagus, cut diagonally into 1-inch pieces
1 c, sliced green onions
3 medium tomatoes, peeled, seeded, and chopped (you can also use canned, I like to add the juice)
3 small yellow squash, cut into 1/2-inch slices
3 T. lemon juice
Combine chicken broth, dillweed, salt, and pepper in a large Dutch oven or soup pot. Bring to a boil. simmer for 3-4 minutes.
Add chicken, asparagus, onions, tomatoes, and squash.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes until vegetables are tender. Stir in lemon juice.
YIELD: 12 cups ( 70 calories per 1 cup serving)
Fat .7 gr
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories