Thick, chunky and creamy … a meal in a soup bowl!
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Prep Time: 45 minutes - Makes 6 servings |
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| 7 cups | chicken stock | 1.75 L |
| 1 1/2 cups | chopped onions | 375 mL |
| 1 cup | coarsely chopped celery | 250 mL |
| 4 cups | coarsely chopped peeled potatoes | 1 L |
| 2 cups | coarsely chopped carrots | 500 mL |
| 1 cup | coarsely chopped zucchini | 250 mL |
| 1 cup | corn | 250 mL |
| 12 oz | skinless boneless chicken breasts, diced (~3) | 375 g |
| 1 tbsp | dried parsley | 15 mL |
| 1/2 tsp | pepper | 2 mL |
| 1 1/2 cups | broad noodles | 375 mL |
| 1 cup | 1% milk | 250 mL |
| 1/4 cup | chopped fresh dill (or 1 tsp/5 mL dried) | 50 mL |
1. In large saucepan, over high heat, bring stock to boil.
2. Add onions, celery and potatoes. Reduce heat; simmer, covered, stirring occasionally, for 20 minutes or until vegetables are tender.
3. Remove 2 cups (500mL) of soup. Process (in batches) in food processor/blender until smooth. Return to saucepan.
4. Add carrots, zucchini, corn, chicken, parsley, pepper (and dried dill, if using); simmer, covered for 20 minutes or until vegetables are tender. Add noodles; simmer for 10 minutes or until noodles are just tender.
5. Add milk and fresh dill; simmer gently on low heat, until soup is heated through. Do not boil. Adjust seasonings. Freezing not recommended
Get the full effect of fresh dill by adding it towards the end of the cooking time, thus preventing the loss of the herb’s flavour due to prolonged cooking.
Per 1 ½ cups (375 mL): 249 calories; 3 g fat (11% of calories); 0.9. g saturated fat; 50 mg cholesterol; 33 g carbohydrate; 23 g protein; 300 mg sodium; 4 g fibre
