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Sunday, October 7 2007
Chicken Soup
This is a fast, easy and soothing recipe for the cold & flu season.
(serves 4)
(serves 4)
- 3/4 Cup of chopped yellow onion
- 1/2 Cup of chopped carrots
- 1/2 Cup of chopped celery
- 2 Cloves of garlic
- 1 Carton ( 32 ounces) Organic reduced-sodium chicken broth
- 1 Can (15 ounces) Organic Italian seasoned chopped tomatoes
- 1/2 Cup Anelli (ring) pasta or alphabet noodle
- 1 teaspoon olive oil
- 1 squeezed lemon
- 1/4 teaspoon dried basil
- salt & pepper to taste
1. In a medium saucepan sautee chopped onion with olive oil for 5 minutes. Add chopped carrots, celery & garlic, sautee for another 5 minutes.
2. Add chicken broth plus 1/2 cup of water and bring to a boil. Cover & simmer till carrots are tender for 15 minutes.
3. Add chopped tomatoes, pasta. & dried basil. Bring to a boil once again, cover & simmer for another 20 minutes.
4. Add lemon juice, salt & pepper before serving.