One Pot, Cuppa this, Cuppa that, Veggie, Chicken Soup Chopped
By KC the Kitchen Chopper,
When the weather outside is frightful…Make Soup Chopped. Cuppa this, Cuppa that and you have a warm and satisfying “Balanced Meal in a Bowl”. Everyone loves soup! Even the kiddos!
One thing I’ve come to love about making homemade soup is that you don’t have to drive yourself crazy about exact quantities and specific ingredients. My soups are usually a grand variety of veggies, grains and proteins. This is why soup fits so snuggly into The Chopped Diet way of eating. If I’m stumped on what to make for dinner…Soup comes to mind. Your refrigerator dictates what will go into your soup. Leftovers can turn into a “Soupberb” dinner. For me, tonight, I had a huge variety of veggies. So why not make a big steaming pot of veggie soup. Leftover chicken and cooked quinoa provided plenty of protein. I even snuck in some sauerkraut to add a boost of probiotics!
If you have other veggies in your fridge, by all means use them up. If I’d had some Kale I would have stirred it in. If you don’t have fresh lemon juice for the tangy finish, use red wine vinegar. It’ll work perfectly.
I keep thinking up wonderful advantages to soup making…here’s another. Don’t have leftover chicken. Use Chopped uncooked Chicken Breast. The chicken will have plenty of time to cook through.
Keep this vegetarian and omit the chicken. Or sub in white beans. Use veggie broth for the liquid.
Make it ahead. Another thing to love about soup. It’s just as scrumptious the next day. Sometimes even better. The flavors mingle and intensify. We always have leftovers, so I know this for sure.
Ya gotta love Soup!
I tried a new technique for this soup, just to see if I could save myself from cleaning a bowl. Like this recipe really needs to be easier! I just Chopped/Dropped all the ingredients into the soup pot. First the oil, then the onion and garlic. From then it was just what I grabbed and chopped. I kept the heat on medium so nothing would burn and stirred often. I added the seasonings after all the veggies were in the pot. After 15 minutes of cooking I added the next layer of ingredients which included the broth etc. I let this “aromatic pot of yummy” simmer away for 30 minutes and yea…I had a “one pot” wonder Chopped.
Prep Time: 15 minutes
Cook time: 50 hour
Yield: 6 – 8 Servings
Soup Pot Ingredients:
2 Tablespoons Olive Oil
1 Red or Brown Onion, Chopped
3 Garlic Cloves, Chopped
1 cup Chopped Mushrooms. I used Brown, but use what you like.
1 cup Chopped Carrot
1 Red Pepper, Chopped. I actually had some leftover roasted Red Pepper, so I used it up.
2 cups Chopped Green Beans
1/4 cup Chopped Sun Dried Tomatoes
2 teaspoons, Dried, Rubbed Sage
2 teaspoon Dried Oregano
1 teaspoon Smoked Paprika
1 teaspoon Kosher or Sea Salt
1/2 teaspoon Freshly Ground Black Pepper
6 cups chicken or veggie broth
8 oz. Chicken, Chopped.
1 cup cooked Quinoa. Any cooked grain would do.
Juice of one Whole Lemon
1 cup Sauerkraut, Chopped. No need to rinse, just drain.
Soup Pot Ingredient Prep:
Heat a Soup Pot to medium heat. Add the Oil, Onion and Garlic. Stir to coat. Add to the pot, the ingredients up to and including the pepper as you chop them. Cook for about 15 minutes or until the veggies are soft.
Now Add: Broth, Chicken, Quinoa and if desired, the Zing Factor. Stir to combine. Bring to a boil, reduce to a simmer. Simmer, stirring occasionally for 30 minutes. This reduces the liquid a bit and intensifies the flavors.
When the soup is done, add the lemon juice. Check for seasonings. More salt? More pepper? When you’re satisfied serve it up in pretty bowls, then…
“Get Your Spoons Ready!”
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This Chopped Soup is featured at “Try a Bite Tuesday, linky”. Yeah!
This Chopped recipe is linked up at “Weekend Retreat Linky Party #150”