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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | olive oil, extra virgin | 2 | cups, chopped | Onion, chopped | 2 | cups, chopped | Carrots, sliced into thin coins | 1 | cup, diced | celery, diced | 1 | medium | zucchini, diced | 2 | cups pieces or slices | raw sliced mushrooms | 1 | cup | frozen corn kernels | 1 | cup | Peas, frozen | 1 | can (15 oz) | Hunt's Diced Tomatoes with juice | 5 | cups | chicken broth, low sodium | 2 | clove | garlic minced | 1/3 | cup | cornstarch, dissolved in 3 tbsp. cold water | 1 1/2 | pounds, raw | boneless, skinless chicken breasts. cooked and diced | 1 1/2 | teaspoons | salt, to taste | 3/4 | teaspoons | pepper, to taste | 1/2 | cup | parsley, minced fresh |
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Steps
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Sequence
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Step
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| | 1 | Heat olive oil in an 8 qt stock pot. Add onion and saute 5 minutes. Add garlic, stir and saute 1 minute. Add carrots, celery and zucchini. Season lightly with salt and pepper. Continue to cook 10 minutes. | | 2 | Stir in diced tomatoes with juice, chicken broth, salt and pepper and bring to a boil. Optional: Stir in 1 1/2 t. boquet garni. | | 3 | Add mushrooms, corn and peas. Return to a boil, then reduce heat and simmer 10 minutes. | | 4 | Mix corn starch and water, forming a smooth slurry. Return soup to a boil and whisk in slurry, stirring until soup is thickened. | | 5 | Add cooked chicken and heat through. Remove from heat and stir in minced parsley. | | 6 | Serves about 10. This stew/soup freezes well. |
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