Thursday, June 27, 2013

Tuscan Chicken Soup

When we were getting ready to travel between Spokane and Seattle, the weather turned rainy and cold so a soup sounded like the perfect lunch for traveling.  I love to make something hot that I can put in a thermos so each person can eat whenever they want.  Sometimes we like to stop long enough to eat lunch together or long enough to turn on the generator to be able to use the microwave or make another cup of coffee.  Knowing that we have a number of options is great and allows us to eat whatever we want while traveling.

This soup was quite different for a Tuscan soup, since it contained no beans; the pureed cauliflower was a substitute for that component.  It also had radishes in it which seemed very much like pieces of potatoes once it was done.



Tuscan Chicken Soup
Makes 8 servings

Cauliflower (1 pound)
Carrots (2)
Onion (1)
Celery (2 stalks)
Garlic (2 cloves)
Baby spinach (4 cups)
Radish (1/2 pound)
Fennel seeds (1/2 teaspoon)
Oregano, dried (1/2 teaspoon)
Chicken broth (3 cups)
Chicken, cooked (3 cups)
Parmesan cheese (1/2 cup), optional

In a large pot, combine 5 cups of water with the cauliflower, 1/2 of the carrots, and onion over medium high heat.  Simmer until tender and then blend until smooth (if using a regular blender, process in batches).

In the large pot, heat 1 tablespoon of oil over medium high heat and saute the garlic and celery until tender (2-3 minutes).  Add the puree, the rest of the carrots, spinach, and radishes.  Add the broth, fennel, oregano, salt and pepper.  Bring the soup to a boil and reduce the heat and simmer for 15-20 minutes or until the veggies are tender.

Add the chicken and heat through.  Serve with grated Parmesan cheese, if desired.


Slightly adapted from Low Carb One Day

Our rating:
 
1/2

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