A Muse in My Kitchen
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.
- 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
- 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.
