CHICKEN-IN-EVERY-POT SOUP

Serves 4-6

For the best flavor, use fresh vegetables, varying them according to the season. Speaking of fresh vegetables, do you know how to tell a good carrot? Look at the "crown," (that's the stem end). If the crown is turning brown or black or has regrowth visible where the stem was, you've got a carrot that's been around awhile. If the crown and shoulders are a bright orange, you've got a nice, fresh carrot.

1 cup potatoes, cut in 1/2-inch cubes

4 cups chicken broth

1/4 cup dry sherry

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

1 cup onions, halved and thinly sliced

1 cup carrots, in 1/4-inch by 2-inch sticks

1 cup celery, in 1/4-inch by 2-inch sticks

1 cup fresh or frozen green beans, in 2-inch pieces

2 cups cooked chicken, in 1/4-inch by 2-inch julienne strips

1 cup zucchini, in 1/4-inch by 2-inch sticks

Place potatoes in a saucepan with enough salted water to cover. Bring to a boil over medium-high heat. Cook potatoes 5 minutes; drain, rinse under cold water and set aside. In large saucepan over medium-high heat, bring broth and sherry to a boil. Season with salt and pepper. Add onions, carrots, and celery and simmer 5 minutes. Stir in green beans and chicken and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute longer.

Variation: Chicken Minestrone

Add 1 cup chopped stewed tomatoes in their juice and 2 cups cooked, drained fusilli or other pasta and 1/2-cup cooked kidney beans when adding zucchini and potatoes. Stir in 1/2-cup grated Parmesan cheese just before serving. Other fresh vegetables may be added according to their cooking times. Minestrone happens to be one of Frank's favorites, although he skips the cheese because of its cholesterol.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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