This hearty Summer Harvest Chicken Soup encompasses some of the best flavours of the season!
|1||Maple Leaf® Prime® Naturally Whole Chicken|
|2||Chicken bouillon cubes|
|3||Celery sticks, chopped|
|1||Large onion, chopped|
|3||Cloves garlic, minced|
|6||Roma tomatoes, chopped|
|1 ½ cups||(375 mL) Green beans, chopped|
|1 tbsp||(15 mL) Tomato paste|
|¼ cup||(50 mL) Parsley, chopped|
PLACE whole chicken in large pot and cover with water. Bring to a boil and simmer for 1½ hours. Remove chicken from pot and cool. Add bouillon cubes, bay leaves and sprig of thyme to reserved broth.
SAUTÉ carrots, celery, onion, tomato and garlic with tomato paste until lightly browned, about 3 to 4 minutes.
REMOVE chicken from bones and chop into bite-size pieces. Discard the bones. Add chicken and vegetables to the broth and continue to cook for 15 minutes or until vegetables are tender. Stir in green beans for the last 5 minutes of cooking time. Remove thyme and bay leaves. Garnish with parsley and serve.
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