A couple of weeks ago, I was in a mood for a nice soup. The weather was cool, one of the last cool snaps of the season. There are wonderfully complex soup recipes, I wanted something quick and simple.
1 Onion, chopped fine
Saute in butter and olive oil until soft
2 stalks celery, sliced thin
a handful of mushrooms, cleaned and sliced
3 or 4 carrots, peeled and sliced into thin rounds
Two boneless skinless chicken breasts cut into 3/4 inch cubes
Saute for 5 - 10 minutes
Add 2 - 3 cups chicken stock
Handful of green beans sliced into 1/2 to 3/4 inch chunks
1/2 cup fresh peas (frozen would work fine)
Bring to a boil, reduce to a simmer, and let simmer for 15-20 minutes.
Salt and Pepper to taste.
Serve with crusty bread.
This is a basic chicken vegetable soup. Ready in 45 minutes or so.
You could add rice, or noodles while it simmers. Rice takes about 20 minutes to cook and absorbs a lot of liquid. Noodles cook a bit faster, and absorb less liquid. You will want to add chicken stock as needed.
Adjust the volume of chicken stock to reach the ratio of liquids to solids you want. I prefer a denser soup - less liquid.
A pantry staple for me, is boxed chicken stock. Find one you like, keep a couple of boxes on hand. I have made my own, and yes it is often richer and more dense, but the commercial stock works well.
Onion, roughly chopped, saute in olive oil and butter.
4 or 5 stalks of celery, roughly chopped
3 or 4 carrots peeled, and roughly chopped
Chicken bones - fresh, or roasted, or frozen.
Add water to cover, bring to a boil, reduce to a simmer, simmer 1-4 hours. The longer the more flavor. It is done when the connective tissue on the ends of the bones breaks down. Strain, filter, cool, store in the refrigerator for up to a week, or freeze. Stock freezes well.
The veggies are flavorless, when it is done, they have given their all to the stock, toss them. You can add other various veggies.