Friday, August 6, 2010

Quick Soup

I love soup. It's warm when it's cold outside, it's comforting and it's yummy.

Of course coming home from work on a week night is not when I want to spend a lot of time making soup. Nor do I want to open a can and heat it up. So this is my quick soup fix that combines fresh ingredients and some store bought help.

1/2 Rotisserie Chicken
8 Ounces sliced mushrooms
1 Zucchini
1 Crookneck Squash
10 Baby Carrots
1 Onion
1 Box Lipton Recipe Secrets Chicken soup mix
8 Cups Water

Fill a pot with the 8 cups of water. Chop all the veggies to bite sized pieces or smaller depending on how quick you want them to cook. Put the Onion, squash and carrots in the water and bring to a boil. Add the Soup mix and let cook about 2 minutes. Chop the breast, leg and thigh meat from half the chicken into bite sized pieces and add to simmering soup with mushrooms. Bring back to a simmer and let simmer about five more minutes.

That's it. Quick and simple. Another great thing about soup is you can add different veggies depending on what you like or what's on hand.

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