4.16.2014

Ital{yum} Soup...



Do you ever wish that there was an app on your phone where you could plug in the 5 ingredients you had and it would spit out the meals you could prepare with those 4 ingredients?  I do.  Stephen says I should invent it.  I'm sure someone much smarter than me has already done that.

Regardless, I had 3 green onions, a quarter of a white onion, chicken, and some zucchini squash. Oh, and literally a cup of shredded carrots in the bag.  The kind that comes shredded for you.  I'm lazy.

All on the verge of going bad if not used in the next couple days.

So I made an Italian soup.  Or Ital{yum} soup.  And it was pretty good!  I thought I would share my recipe.  And warning... I made it up on the spot.  But trust me, it's healthy and so yummy!

Ingredients:
3 chopped green onions (including the greens)
1 quarter of a white onion chopped
1 cup of shredded carrots
Olive oil for cooking the onion
tsp of garlic
2 Zucchini squash, cubed
1 can of roasted tomatoes
1 box of no salt added chicken broth
2 chicken breasts
salt to taste
Italian seasoning to taste
Parmesan cheese to top (optional)

Grab your dutch oven and a non-stick skillet.  Season your chicken breasts on both sides with salt and Italian seasoning and a dash of olive oil.  Place in skillet and cook on both sides until cooked through.  Roughly 5-7 minutes.  Shred for the soup when it has cooled a little.

In your dutch oven, drizzle in enough olive oil to cook your onions, and garlic.  Wait until your onions are close to translucent and then add the chopped garlic.  If it cooks too long, it will burn and taste bitter.

Next, add the chopped zucchini squash that you cubed.  Sauté in the dutch oven with the onions for about 2 minutes, just to get the flavor going.  Season them a little at this stage if you would like.

Add in the box of chicken stock, can of chopped roasted tomatoes (I didn't drain mine), and carrots.  Cover and keep warm (if you aren't eating immediately).  Shred your chicken and add to the soup.  Cook long enough for the squash to soften.  If the liquids seem low, add water to the level you want.

When ready to serve, add a cup of pasta if you have it on hand.  A small noodle pasta.  You don't have to add it if you don't want to.

Serve with a sprinkle of parmesan cheese, and voila!  Ital{yum} soup.

Enjoy!



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