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Delicious,
lighter soup...
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˝
cup |
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finely chopped carrots |
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˝
cup |
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finely chopped onion |
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˝
cup |
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finely chopped celery |
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1
cup |
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finely chopped broccoli stems |
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1 ˝
tsp |
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dried thyme |
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1 ˝
tsp |
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dried oregano |
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1
tsp |
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dried basil |
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˝
cup |
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dry
white wine |
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8-16
oz |
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chicken breasts, cooked and cubed |
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4
cups |
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chicken broth |
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15
oz |
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can
black beans, rinsed and drained |
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12
oz |
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can
evaporated skim milk |
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1 ˝
cups |
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broccoli florets |
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1
Tbs |
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worcestershire sauce |
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1
tsp |
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Tabasco sauce |
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1 |
Spray the
bottom of a stockpot with nonstick spray. Add
carrots, onion, celery and broccoli stems. Sauté
over medium heat for 5 minutes. Stir in thyme,
oregano, basil and wine. Simmer for 15 minutes
or until liquid is reduced by half. |
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2 |
Add cubed
chicken, broth and beans to the mixture in the
stockpot. Cook over low heat for 3-5 minutes or
until heated through. Stir in evaporated milk
and broccoli florets. Cook for 5 minutes,
stirring constantly to prevent the soup from
boiling. Stir in worcestershire sauce and
Tabasco and cook for 2 minutes. |
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3 |
Serve
immediately. |
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Servings: 6 |
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Cooking Tips |
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*Try using smoked,
barbequed or roasted chicken in this soup for a
different flavor. |
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