Oct 20, 2010

Very fast homemade soup

Sometimes life happens and your schedule goes out the window. At 6pm yesterday I found myself with no dinner started, and no leftovers in the fridge for reheating. Our southwestern Ohio weather has gotten cooler, so the solution seemed simple - make soup! Obviously, the easiest thing to do is pop open a can of soup. But because I'm trying to cut sodium wayyyyyyy down in our diet, homemade soup is the only solution.

Normally, my soup simmers on the stove all day. But I needed a good, nutritious soup in just 30 minutes. I had cooked a turkey the day before, so had plenty of turkey meat available. You could also use leftover chicken, or quickly cook up a chicken breast to use in the soup.

This made six bowls of soup, or one supper plus lunch the next day.


1/4 cup diced carrots
1/4 cup diced celery
1/4 cup diced onions (I used leeks)
1 tbsp olive oil
1 tbsp butter
48 ounces prepared chicken broth (I use low sodium)
1 cup diced chicken or turkey
1/2 tbsp oregano
1 tsp sage or poultry seasoning
1 tsp chopped fresh parsley (optional)
Black pepper to taste
1/2 tsp tumeric
1/2 tsp vinegar*
2 chicken bouillion cubes (optional)
1 serving favorite pasta (I used Dreamfield's fettucini, broken into 3 inch pieces)

In large pan, heat olive oil, then cook celery, carrots and onions until onions are translucent. Add butter and herbs and cook another minute just to warm up the herbs and spices. Add chicken broth and (optional) chicken bouillion cubes. (Omit bouillion if you're cutting back on salt.) Let broth simmer for 15 minutes. Add vinegar and stir.

Add chopped chicken/turkey and pasta. Cook until pasta has softened - about 8 to 10 minutes, depending on brand of pasta.

That's it. 30 minutes to very tasty homemade soup! I served this with cheese melted on tortillas. I just place a flour tortilla on a damp papertowel, place sharp cheddar cheese on top, then a second tortilla and a second damp papertowel, and microwave on high for 1 minute. Slice with pizza cutter.

*Vinegar - Do you add vinegar to your soup and stews? If not, you should! A small amount of vinegar "brightens" up the taste of soup. It adds just a little something that is the difference between good homemade soup and GREAT homemade soup. I used apple cider vinegar in this soup, but you can also use the same small amount of white vinegar. Try it - you'll be surprised!

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