Chicken Vegetable Soup

New Year.

New Day.

Clean slate.

Right?

I’ve been cleaning for days – the tree is down. Presents are put away….and I’m attacking the frig.

As Hubby left this morning, I shouted out – “Expect healthy tonight!” not knowing what I was going to make. I knew as soon as I opened the frig and found an assortment of vegetables that needed a purpose – soon. The freezer held lingering links of turkey sausage and neglected single chicken breasts and thighs.

Same with the pantry – it was overflowing with good intentions – cans of tomatoes, beans and chicken broth.

I started opening cans and chopping veggies and chicken. The end result is the “Anything but the Kitchen Sink” Soup!

This recipe is so flexible – don’t be intimated by measurements and ingredients.

Be creative!

Happy New Year to all of you! I wish you new adventures and new recipes!

Thank you for your support and coming to my blog in 2012. I’m overwhelmed by your loyalty – in spite of the last few months absence while I was healing from my knee surgery. My goal was to dance on New Year’s Eve and for five minutes – my husband and I slow danced on that night! I’m on the road to recovery! I’m back in the kitchen and quickly getting back to my regular activities.

My resolution this year? Two words – BE KINDER.

What I was making a year ago - BAKED OATMEAL.

Chicken Vegetable Soup

Recipe type: Soup

Prep time: 40 mins

Cook time: 30 mins

Total time: 1 hour 10 mins

Serves: 8 - 10

A flexible soup recipe that will take anything your refrigerator has to offer!

Ingredients

1 tsp. vegetable oil
2 - 3 sweet Italian chicken sausage links (or you can use 3 - 4 slices of bacon - if using bacon, skip the oil)
12 - 16 oz. chicken thighs or breasts, cut into 2 inch pieces
1 cup chopped onion
2 minced garlic cloves
3 chopped carrots
2 tbs. chopped fresh oregano (or 1 tsp. dried oregano)
1 tsp. dried basil
2 14.5 oz. cans diced tomatoes (you can use other can tomatoes as well)
2 14.5 oz. cans chicken broth
1 cup water
1 15 oz. can white beans, rinsed and drained (you can use garbanzo beans as well)
2 cups chopped kale (cabbage, spinach, swiss chard)
1 tbs. white wine vinegar
¼ tsp. salt
¼ tsp. ground black pepper
1 cup cooked orzo

Instructions

Saute Italian sausage in oil until browned.
Add chicken pieces and saute until no longer pink.
Add onions, carrots and garlic, cook until soft (about 4 minutes).
Add tomato, oregano, basil, salt and pepper.
Add chicken broth and water, scraping to loosen browned bits.
Bring to a boil and lower heat to medium.
Add beans, kale and orzo - cook until kale is wilted and orzo is al dente.
Remove from heat - add in vinegar and season to taste.

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