Chicken and Vegetable Soup

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It had been a month that I had not posted any recipes to share with all of you. I took a month off to relax and spent some precious time with my son and his fiance and with some good friends in NYC, Michigan and Connecticut. Now, I am back at my desk and starting to write out my new recipes which I shared my cooking experiences with my friends while I was travelling.

While I was living in Brooklyn, NY, I was enjoying preparing lunches and dinners for the Avidors. Their children love my cooking and I had been cooking their meal almost daily. Well, this is one of the children’s favorite. First I should say that I was very surprised that these children love fruits and vegetables in their daily meal. It is a very good habit to start their meal with a salad, then entrée and end up with fruits and sometime with a surprise if they are behaving well. These children started eating vegetables and fruits at a young age.

This soup is not only for children but also adult too. It is so easy and simple to make and a very healthy and hearty soup. So, I would like to share with all of you.

 

 

Ingredients:

2 tablespoons Extra Virgin Olive Oil

1¼ cups chopped carrot

1¼ cups chopped white/yellow onion

1¼ cups chopped celery

6-7 medium-sized whole golden potatoes, peeled and diced

5-6 Organic whole chicken drumsticks, skinless

¼ teaspoon dried oregano

½ teaspoon garlic powder

Salt and fine black pepper to taste

1 tablespoon light soy sauce (optional)

1 tablespoon cooking white wine (optional)

16oz Organic chicken broth

2-3 cups water

 

Method:

Fill a large pot of water and heat over medium-high heat and bring to a boil. Add the skinless drumsticks and bring to a reboil for 3 minutes until the chicken drumsticks are blanched. Remove from heat and drain well into a strainer. Set aside.

Then heat a large pressure cooker/soup pot with extra-virgin olive oil over medium-high heat. Add chopped white/yellow onions, chopped celery stalks and chopped carrots. Stir to sauté until well combined. Sprinkle with salt and black pepper to taste, stir to combine. Add the garlic powder and dried oregano and stir well.

Add the blanched chicken drumsticks and give a good stir. Pour the chicken broth and water, and bring to a boil. Cover and cook over medium heat for 25-35 minutes. Turn off the heat and set aside to cool down slowly.

Remove the drumsticks from the soup and shred the meat off the bones and coarsely diced; and return the diced chicken meat back to the soup. Season the soup with salt and black pepper to your taste. Reheat the soup and stir well and bring to a boil. Serve while it is hot/warm with some rice or French baguette/any breads of your choice.

 

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