After all of the end-of-year holidays, a lot of us need to scale back eating and spending— which makes this Chicken Vegetable Soup such a winner. I make it with a leftover chicken carcass — there’s still plenty of meat on it (I’ve also used a turkey carcass). There are also lots of healthy vegetables (you could add others such as green beans) and a boost of chick peas (I’ve also used white beans; red beans would also be fine).
Like spicy? Add a bit of harissa or hot sauce to the liquid when you add the other seasonings.
This dish is filling, nourishing, uncomplicated and easy to make. Delicious too. And cheap.
Give it a try.
Chicken Vegetable Soup
1 28-ounce can tomatoes plus the liquid
chicken carcass and scraps
3 carrots, peeled and sliced 1-inch thick
2 stalks celery, peeled, leaves included if available, and sliced 1-inch thick
1 medium onion, sliced
water to cover (or use vegetable or chicken stock)
salt and pepper
2-3 sprigs fresh thyme, marjoram or oregano
1 15-ounce can chick peas or white beans, drained
2 cups zucchini
Cut the canned tomatoes into smaller pieces; save the liquid from the can. Place the chicken carcass, carrots, celery, onion and tomatoes plus liquid in a soup pot. Add enough water to just cover the ingredients. Add salt, pepper and the chosen fresh herb and bring the liquid to a boil over high heat. Lower the heat and simmer for 3-1/2 hours. Add the beans and zucchini and cook for another 20 minutes.
Makes 8-10 servings