Chicken-In-Every-Pot Soup

Recipe Ingredients

1 cup	237ml	Half-inch cubed potatoes
4 cups	948ml	Chicken broth
1/4 cup	59ml	Dry sherry
1 teaspoon	5ml	Salt - or to taste
1/8 teaspoon	0.6ml	Black pepper, freshly ground
1 cup	62g / 2.2oz	Halved and thinly sliced onions
1 cup	110g / 3.9oz	Julienned carrots - 1/4" by 2" sticks
1 cup	110g / 3.9oz	Julienned celery - 1/4" by 2" sticks
1 cup	160g / 5.6oz	Fresh or frozen green beans - in 2" pieces
2 cups	125g / 4.4oz	Julienned cooked chicken - 1/4" by 2" strips
1 cup	237ml	Julienned zucchini - 1/4" by 2" sticks

Recipe Instructions

Place potatoes in a saucepan with enough salted water to cover. Bring to a boil over medium-high heat. Cook potatoes 5 minutes; drain, rinse under cold water and set aside.

In large saucepan over medium-high heat, bring broth and sherry to a boil. Season with salt and pepper. Add onions, carrots, and celery and simmer 5 minutes. Stir in green beans and chicken and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute longer or until vegetables are as tender as you like them. This recipe serves 4 to 6.

Variation : Chicken Ministrone

Add 1 cup chopped stewed tomatoes in their juice and 2 cups cooked, drained fusilli or other pasta and 1/2 cup cooked kidney beans when adding zucchini and potatoes. Stir in 1/2 cup grated Parmesan cheese just before serving. Other fresh vegetables may be added according to their cooking times.

Source:
THE PERDUE CHICKEN COOKBOOK by Mitzi Perdue (c) 1991 - Pocket Books, a division of Simon & Schuster, New York - 266 pages - $18.95 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest

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