May 29, 2009

Kay’s Chicken Soup

 

I came up with this Italian-style soup mainly because I had a fresh oregano overload in the backyard. Notice how I’m not saying the garden? I don’t have a garden—nothing but tiles in my petite Dutch back yard. I do have several generously filled herb boxes hanging from the fence, though. Works like a charm that way!

Filling the house with the scent of fresh oregano simmering in soups (or stews) is nothing short of amazing. That, and it was a rainy and overcast day. Perfect weather for making a big pot of soup. I just threw a bunch of things together that needed to be used up, so this is real basic stuff that you can adjust to whatever you have in your fridge.

It ended up to be an unbelievably tasty and fragrant soup. Low fat, too!

Ingredients:

2 chicken fillets
2 garlic cloves
1 large onion
2 cans diced tomatoes (14.5oz)
3 cups chicken broth
1 1/2 tsp dried basil
green beans
fresh oregano
pepper
salt
oil

 

Directions:

I’ve chopped a large onion.

 

And also grated two reasonably sized garlic cloves.

 

Went outside in the pouring rain (yeah, I’m a die-hard) and grabbed a big handful of fresh oregano. Washed and finely minced it.

 

I still had some green beans leftover from the Roti Chicken I made earlier that week. Washed them and sliced them into small rings.

 

Cut the chicken fillet in tiny pieces. Our Dutch soup often contains little meat balls that are poached in the soup. It’s really tasty that way because they stay so moist and tender! I wanted a more low fat soup this time, though, so I opted for chicken, but this will work with meat balls as well.

 

Heat a few drops of oil.

 

Cook the onions for a few minutes. Until they start to ‘sweat’ a little. Add the garlic and cook everything for an additional 2 minutes. Get the chicken in there as well, lower the heat, and cook until the chicken loses its rawness. You don’t want it to brown, though, so keep moving that chicken!

 

Plunge in 2 cans of diced tomatoes, 3 cups chicken broth, 1 1/2 tsp dried basil, a really good pinch of black pepper, 2/3 tsp salt and about 2/3 of the oregano. Want to turn it into a real meal soup? Just add some pasta.

 
Bring the soup to a boil and simmer, with the lid on and over low heat, for 30 minutes.

 

After 30 minutes add the green beans and simmer the soup for another 10 minutes; this will leave a little bite to the beans.

 

When the soup is done, check the seasoning (it’ll probably need a little more salt), pour the soup into big bowls and stir in the remaining oregano. Serve with garlic & cheese bread, it’s the absolute best combination. This was really very good!

 

Kay’s Recipe Card

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    18 Comments »

    1. 1

      This looks delish!

      Liz Brooks on May 29, 2009 @ 2:23 pm Reply
    2. 2

      This does look really yummy! I am a soup lover but I never take the time to make it at home. Might have to give this a go. Have a good weekend! Any big plans?

      Cathy on May 29, 2009 @ 3:27 pm Reply
    3. 3

      we are making this on Saturday…will let you know how it is!!!

      Deb on May 29, 2009 @ 11:49 pm Reply
    4. 4

      That looks great and as it’s been a rainy week here in NY too, it’s just the dish we’d need. The fresh oregano must be amazing. I just started experimenting with growing my own herbs. I’ll see how well that goes!

      Beautiful pictures…

      maria on May 30, 2009 @ 1:19 am Reply
    5. 5

      Very interesting use of the beans; will have to try that!

      Kats on May 30, 2009 @ 10:29 am Reply
    6. 6

      Kay, Made Roti Chicken last night for the third time. That is a time-intensive project–but so worth it. Anyway, I would love to have a “recipe card” for it like you have for this soup and some of your other recipes. Makes it so much easier for the cook, particularly when you don’t need the pictures anymore, just a list of the ingredients and quick instructions. Thanks again for all the work you do on this blog. Look forward to reading it every day!

      pzrhodes on May 30, 2009 @ 1:51 pm Reply
    7. 7

      @pzrhodes:

      Unfortunately the recipe is too extensive to fit on the recipe cards. Tried it and it didn’t work. Below every posting there’s a printable link that allows you to print the posting without photos, though.

      Kay on May 30, 2009 @ 2:02 pm Reply
    8. 8

      Well, I have fresh basil and dried oregano picked in Mexico so I just might make this soup, even if it is warm outside! I make homemade soup all winter and wouldn’t eat canned soup if you paid me!

      Lindie on Jun 1, 2009 @ 1:06 am Reply
    9. 9

      I made this soup today, it was super tasty, I made your potatoes too, wow! I will checking for more recipes, they are soooo good. thank you for sharing

      grace on Jun 1, 2009 @ 4:40 am Reply
    10. 10

      the soup was very tasty. I loved the aroma of Italy in the air. I noticed that I did not cut up the beans small enough. next time I will do that. perhaps, next time, I will use dark meat, from the leg or thigh as I prefer a moister chicken.
      all I can saay is yum!

      deb on Jun 3, 2009 @ 3:47 pm Reply
    11. 11

      What ISN’T the best with garlic & cheese bread?
      But seriously, I really like the look of this – the tomato sets it apart!

      camille on Jun 16, 2009 @ 6:03 pm Reply
    12. 12

      you got all the freshest flavors covered with this one!

      oneshotbeyond on Jun 16, 2009 @ 7:14 pm Reply
    13. 13

      Wow, that looks delicious and awesomely simple. With a whole week and a half of rainy weather ahead of me, I think this soup will be on the menu. Thanks!

      Annie on Jun 17, 2009 @ 12:04 am Reply
    14. 14

      Yum. Great pictures too. I know how hard it is to document your steps through the cooking process. So, thank you

      Chris Christou on Sep 8, 2009 @ 8:46 pm Reply
    15. 15

      Thank you so much for this delicious and simple recipe! It was so good and my husband liked it (which makes me like it even more!) Thanks for letting your readers know they don’t have to follow the recipe and sometimes it’s better to just throw in what ever veggie you have before it goes bad!

      Chelsea on Mar 10, 2010 @ 9:03 pm Reply
    16. 16

      I’m making this first thing when I move out of my college dorm.  One more week!

      Rhea on May 7, 2010 @ 1:43 am Reply
    17. 17

      Finally made this last night. It was delicious! I followed the recipe exactly.

      Alesia on Nov 10, 2010 @ 6:53 pm Reply
    18. 18

      I have been making this soup ever since you posted it and just wanted to tell you how much I love it. I crave it sometimes. And I love how low-calorie it is too!

      Aline on Jul 31, 2012 @ 2:27 am Reply

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