Roast Chicken & Veggie Soup

by Anne Bennett on December 3, 2012

Did you know that the White House soup-of-the-day for Friday, November 30, was Roast Chicken and Vegetable?

This is why you read hungry poodle, isn’t it, to stay informed of all salient information related to the world of food and healthy living.

OK, so maybe the soup-of-the-day at the White House isn’t so salient, but follow along with me for a moment. If you will, just consider that particular soup. You know how it is when you conjure up certain foods; you immediately crave them. Last Friday morning, as I was driving to my Weight Watchers meeting and heard about it on the radio, I wanted roast chicken soup right then and there.

I guess one of the perks of working at the White House, and/or of being the President, is the soup. Every day it’s different. And someone else makes it.

How difficult would it be, I thought, to make that soup for dinner with a minimal amount of time and fuss? I definitely did not want to roast a chicken just to make soup, but then, that’s why we all love rotisserie chickens, isn’t it? The nice folks at the supermarket (or in my case, Costco) do the messy work for us.

I wondered what vegetables they use at the White House in their soup. My guess is the standards: onion, celery, carrots, maybe potatoes. No green veggies because they turn grey after they’ve been submerged for awhile.

So here’s what I did: I shredded the meat from a rotisserie chicken into nice big chunks. I chopped an onion, sliced two stalks of celery and two big carrots and sauteed them in a big soup pot with 1 T. of olive oil. I added about 8 baby Yukon potatoes cut into quarters and a quart of low sodium chicken broth and the chicken meat and simmered it all until the vegetables were tender. For seasoning, I tossed in about a teaspoon of Penzey’s dried Herbes de Provence.

That’s it. Try to limit added salt, because most supermarkets over-salt their chickens, and we should all watch our sodium intake.

Make this some night this month and use your own favorites: instead of potatoes, how about adding a can of cannellini beans? Or you could add noodles, which would give you a traditional chicken noodle soup. I’m thinking of adding peas next time for color. Or maybe corn, or wait a minute: how about a bag of frozen mixed vegetables?

If you go that route, you can’t exactly call it cooking. You know why?  All you’re doing is stirring together a pre-cooked chicken, canned broth and frozen pre-cut vegetables.

But hey, I like you. I won’t tell if you won’t. It’ll be our secret.

 

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{ 1 comment… read it below or add one }

Myra December 3, 2012 at 1:51 pm

Sounds wonderful!

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