Homemade Harvest Soup
Oct. 11th, 2007 07:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wwcitizenHarvest Soup (a recipe):
4 cups low sodium chicken broth
2 medium boneless skinless chicken breasts
2 medium 1/4" sliced zucchinis (straight)
2 medium 1/4" sliced yellow summer squash
1 cup diced celery
1 large or small leek depending on taste
2 cups mixed wild mushrooms
1 bunch of fresh sage
1 parsnip
1 cup shredded carrots
1 cup shredded cabbage
1 cup sliced onions
1 tbsp rosemary
1 tbsp onion powder
2 tbsp freshly ground pepper
Salt to taste
Pour the broth into a deep soup pot. Add 4-6 cups of water and the bunch of sage (whole - you will remove later). Bring to a boil. Add into and poach the breasts in the broth for 15 minutes on medium high.
Slice the zucchini, squash, and leeks into 1/4" chunks and the parsnip a little thinner. Remove and dice the chicken breasts.
Turn the temperature down to medium. Add to the broth the diced chicken, the zucchini, squash, leeks, carrots, onion, cabbage, and some salt, rosemary, and onion powder, but at least 1 tbsp freshly ground gourmet pepper.
Cook the mixture for 20 minutes. After 10 minutes, add the mushrooms and the rest of the pepper. Add salt to taste (the intent is that there not be an overpowering sense of the salt, but enough to bring out the sweetness of the vegetable mixture).
Taste the soup and adjust the salt and pepper as preferred. Serve 1 1/2 - 2 cups in large bowls.
Each serving of two cups adds up to very little fat, low sodium, just under 300 calories(!), and high vitamins and minerals. I will post the nutrient facts later, but wanted to get this out in case you wanted an idea for a fall dinner. Enjoy!!
4 cups low sodium chicken broth
2 medium boneless skinless chicken breasts
2 medium 1/4" sliced zucchinis (straight)
2 medium 1/4" sliced yellow summer squash
1 cup diced celery
1 large or small leek depending on taste
2 cups mixed wild mushrooms
1 bunch of fresh sage
1 parsnip
1 cup shredded carrots
1 cup shredded cabbage
1 cup sliced onions
1 tbsp rosemary
1 tbsp onion powder
2 tbsp freshly ground pepper
Salt to taste
Pour the broth into a deep soup pot. Add 4-6 cups of water and the bunch of sage (whole - you will remove later). Bring to a boil. Add into and poach the breasts in the broth for 15 minutes on medium high.
Slice the zucchini, squash, and leeks into 1/4" chunks and the parsnip a little thinner. Remove and dice the chicken breasts.
Turn the temperature down to medium. Add to the broth the diced chicken, the zucchini, squash, leeks, carrots, onion, cabbage, and some salt, rosemary, and onion powder, but at least 1 tbsp freshly ground gourmet pepper.
Cook the mixture for 20 minutes. After 10 minutes, add the mushrooms and the rest of the pepper. Add salt to taste (the intent is that there not be an overpowering sense of the salt, but enough to bring out the sweetness of the vegetable mixture).
Taste the soup and adjust the salt and pepper as preferred. Serve 1 1/2 - 2 cups in large bowls.
Each serving of two cups adds up to very little fat, low sodium, just under 300 calories(!), and high vitamins and minerals. I will post the nutrient facts later, but wanted to get this out in case you wanted an idea for a fall dinner. Enjoy!!
