We're getting snowed in again...Friday's 2-4 inches drifted around to create a little havoc. Then the wind really got going and sculpted a few avant garde structures, mostly in my driveway. So this is another Sunday at home--the 20-mile drive to church is daunting when I think of the steep hills that may be slippery with packed snow, long empty stretches where drifting escalates to white-outs. Better to stay home and pray for my friends and family in a reasonably warm house.
Another snowed-in Sunday activity that I love is Soup Making. I love nearly every kind of soup; today I'll share one that appeals especially in cold weather. It's a slow-cooker recipe, but you can make it stove-top for a quicker meal in a pot.
So here goes!
SLOW-COOKER CHICKEN-VEGGIE SOUP
13-oz. can cooked chicken
1 can (14.5 oz.) tomatoes--whatever flavor you like; I'm using Italian
2-lb. pkg. frozen mixed vegetables
1 1/2 cups cooked rice
1-qt. box chicken broth
fresh veggies for flavor: onion, garlic, sweet peppers, celery
seasoning: salt, pepper, dried herbs (I'm using Herbes de Provence)
- Chop fresh veggies.
- Heat olive oil in large skillet below medium-high heat. Saute onion till soft, adding rest of fresh veggies in batches. Stir occasionally. When nearly done, turn off heat and put lid on skillet.
- While fresh veggies rest, microwave frozen vegetables, in two batches, about 3 minutes each, to thaw and partially cook. Put in slow cooker and turn to high. Add broth. Put lid on to start heating.
- As onion mixture is finished, add to the cooker along with can of chicken, tomatoes, and cooked rice.
- Cook on HIGH for 1 hour. Turn to LOW and let it cook 4 hours or more.
- Add seasoning when soup is almost done.
If you don't have rice, or don't care for it, use pasta or noodles. If you add them near the start, they'll help thicken the broth. You can leave them out altogether, if you prefer.
Canned tomatoes aren't essential. I use one can to give more flavor and color.
And if you're a purist, don't have a slow cooker, or just want to fool around in the kitchen longer, put the whole works in a big stock pot, set it on the stovetop, and after everything heats up, lower heat to medium-low; stir occasionally so nothing sticks to the bottom of the pot.
Serve with crusty bread, toast, toasted tortillas, cornbread, or your favorite savory muffin.
You can serve 8-12 people with the above recipe, depending on appetites and what else you serve.
This freezes well, so if you're a small family or don't want to eat it all week long, put in freezer-safe boxes or jars and freeze. Keeps well for several months.
Prep Time: About 25-30 minutes
(Took me nearly an hour, but I spent time setting up shots and snapping photos.)