Meagan Musing: Soup for Dinner

Meagan Musing


Soup for Dinner

I have been all about the one-pot meals this entire pregnancy. I wanted to make soup and chili back in September when it wasn't even cold outside.

I don't know if it's because it's so much easier to clean up after making a one-pot dinner or if it's the comfort food factor, but we've had lots of soups and chilis this winter. And Brian hasn't complained at all. He's so good to me.

One of my new favorites is adapted from Cooking Light's Chunky Vegetable Soup. Let me know if you try it and enjoy.

Chicken and Vegetable Soup

2 teaspoons vegetable oil
1 cup chopped onion
2 garlic cloves, minced
2 cups chopped celery
2 cups chopped carrots
4 cups chicken stock
2 cups water
2 packages of precooked grilled chicken, chopped (I use Louis Rich)
1 can cannellini beans (I use white Navy beans - I think they're the same thing?)
1 (10-oz) package frozen lima beans
1 tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper

Heat oil in large soup pot over medium-high heat until hot. Add onion, garlic, celery and carrots; saute 10 minutes or until tender. Add stock, water and remaining ingredients. (Go light on the salt at first if you're using packaged chicken. It could make it saltier than you'd like.) Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Increase heat to medium-high; simmer uncovered, 10 minutes and serve.

Enjoy on a cold night!


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