Chicken Soup in Less than 30 Minutes
Photo by Jane Catherine Collins
This is not a Rachel Ray recipe, so just wipe that thought out of your mind. We can't stand Rachel Ray and have banned her show from our house. We do all like a fast meal, though. So here's our version of a 30-minute dish: chicken soup:
- 4 quarts of chicken stock (see recipe here)
- 2 carrots, chopped
- 2 celery stalks, chopped
- ½ white onion, diced
- 2 cloves of garlic, minced
- 2 sprigs of fresh thyme
- 1 bay leaf
- Cooked chicken, shredded
- 1 can of corn
- 1 can of green beans
- 1 cup of barley or noodles
- 2 tablespoons of olive oil
Sauté carrots, onions, celery, and garlic in olive oil in a large stock pot until onions are soft. Add chicken stock, thyme and bay leaf. Bring to a boil then add barley or noodles. Cook soup on medium heat for 20 minutes, or until noodles are done. Add shredded chicken, corn and green beans, and cook until heated. Then, add salt and pepper to taste. Before you eat it, make sure to remove the bay leaf and thyme stems.
The best part about soup is that it is several meals in one. So, just say no to Progresso soup - we don't care how convincing their commercials are. It is still watery soup with plastic vegetables, and the leftovers are not nearly as good.
Get the Food & Drink Newsletter
Our weekly guide to Houston dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.