Shelly's Recipe

CHICKEN-IN-EVERY-POT SOUP

Category: Soups

1 cup potatoes, cut in 1/2-inch cubes
4 cups chicken broth
1/4 cup dry sherry
1 tsp salt or to taste
1/8 tsp ground pepper
1 cup onions, halved and thinly sliced
1 cup carrots, in 1/4-inch by 2-inch sticks
1 cup celery, in 1/4-inch by 2-inch sticks
1 cup fresh or frozen green beans, in 2-inch pieces
2 cups cooked chicken, in 1/4-inch by 2-inch julienne strips
1 cup zucchini, in 1/4-inch by 2-inch sticks

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. Serves 4-6


Variation: Chicken Minestrone
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. Minestrone happens to be one of Frank's favorites, although he skips the cheese because of its cholesterol.