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Zucchini & Potato Soup with Chicken Recipe
Take advantage of seasonal produce when it is in abundance and liven up those soups - they just taste more vibrant than when produce is off-season. In addition, peak season usually brings us lower prices from the farmer.
Soup making is one of my favorite things to do, because first, they are so easy to make - and second, you can pretty much add anything you like to the pot. Look around in your refrigerator bins occasionally - you will be amazed at what you can make for dinner.
One night, I made what I called my Refrigerator Soup (link below,) which was one of the tastiest soups I had made, just by using ingredients that were hanging around in the refrigerator and pantry. I hope you all enjoy this soup - it is one of our family favorites using seasonal produce. Enjoy!
3 tbsp. olive or vegetable oil
1 large yellow onion, chopped
2 large russet potatoes
1/4 tsp. red pepper flakes
2 1/2 qt.chicken stock or broth
1 26 oz. jar tomato & basil pasta sauce
2 large zucchini, cut into half moons
3 ears freshly shucked corn
3 cups cooked chicken, shredded or chopped
1/4 cup fresh Italian parsley, chopped
Kosher salt and ground black pepper
1. In a Dutch oven or large pot, heat the oil over a medium flame and add the onion, potatoes and the red pepper flakes. Cook for approximately 8 minutes, stirring often. Add the chicken stock or broth and the tomato & basil pasta sauce. Over a simmering heat cook until the potatoes are almost tender (check with a fork.) It is okay if some of the potatoes fall apart, this will just thicken the soup.
2. Next, add the shucked corn and zucchini and cook further until the corn is tender. Then, add the chicken and parsley, cooking for two to four minutes more just to heat the chicken through. Serve with toasted pita or crusty sourdough bread.
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