One word comes to mind when I think of this recipe. Hearty. It's full of lots of vegetables and has an inviting scent when cooking. This soup can use fresh or left over chicken depending on what is available. Instead of having to mince the garlic myself, giving me garlic fingers, I buy the pre-minced and individually frozen garlic by Toppits. This also makes it easier to throw a clove of garlic in to any meal anytime I want. This recipe makes around six servings.
Ingredients:
1 tsp margarine
1 cup chopped leeks
1 large diced potato
2 cups mixed frozen vegetables
1 cup diced red pepper
1 cup small pasta shells
2 cloves of minced garlic
1 can of chicken broth
3 ½ cups skim milk
2 tsp of dried dill
1 tbsp lemon peel
2 cups diced chicken (fresh or leftover)
salt & pepper
cornstarch to thicken
Directions:
Saute the leeks in butter for approximately three minutes in large Dutch oven. Add diced potato, frozen veggies, red pepper, pasta and garlic. Mix well. Continue to add remaining ingredients except salt, pepper and cornstarch. Mix and set heat to medium.
You do not want this mixture to boil or it will separate the milk. If using raw chicken simmer for forty minutes. If the chicken is already cooked you only need to simmer fifteen - twenty minutes. At this point you can season with salt and pepper to taste.
To thicken add one teaspoon of cornstarch to a few tbsp of cold water and mix well. Add to soup mixture and continue to stir as it thickens. If you want it thicker add another teaspoon of cornstarch in the same way. Give it a few minutes in between for it to take effect.
Serve 1 1/4 cup of soup with a nice salad and a side of fruit. I also like a slice of warm garlic bread.
This recipe does not freeze well for long periods. If freezing leftovers be sure to use within the next two weeks.
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M. E. Wood lives in Eastern Ontario, Canada. If you are going to find this eclectic reader and writer anywhere it is probably at her computer. For more information visit her official website.
