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1 tablespoon olive oil
Heat oil in soup pot on medium heat. Sauté onion until translucent. Add rest of vegetables, and sauté for 5 more minutes. Add chicken, broth, and potatoes, and bring to a boil.
Immediately reduce to a simmer, and cook another 20 minutes. If using couscous, rice or noodles, ladle these into the bowl before serving, and then ladle the soup over them.
Serve with challah, and salad.
Poster's Notes: The crockpot is a wonderful thing to use for this time of year, but sometimes my family craves soups, so we'll have a soup that I can put together in 20 minutes or so (as long as I have the veggies cut in the morning, and soaking all day long).
Posted by Maxine in RI
Nutritional Info Per Serving: N/A
1 onion, chopped
1-2 cloves garlic, sliced thin
2 carrots, sliced thin
1 rib celery, sliced thin
2 cups frozen vegetables (corn, peas, green beans, or a mixture)
2 cups diced chicken
4-5 cups broth
2 cups cooked instant couscous, rice, or noodles, OR 2 russet potatoes, peeled and diced to 1/2"