Can you share the recipe for this yummy soup?
It is just something that I throw together on the fly, based on what I have in the fridge and freezer. Here it goes.
- One medium yellow or white onion, diced
- 8 tablespoons of pre-cooked bacon, Costco sells them in large bags, found on non-refrigerated shelves
- 5 large cloves of garlic, diced
- 2 boxes (32 oz each) of organic chicken stock - I normally get them at Trader Joe's. You can use the regular or low sodium ones. With low sodium stock you may want to add a bit of salt to the soup if you find that it needs salt at the end of the cooking process.
- 3 medium carrots, diced
- 4 stalks of celery, diced
- 8 oz of roasted halved brussel sprouts (leftover from prior meal)
- 1 red/orange bell pepper, diced
- 1 or 2 tomatoes, diced
- 1 cup shelled edamame, found in freezer section (skip this if someone is allergic to soy)
- 4 to 6 cups of 1-inch sliced napa cabbage
- 1 jalapeno diced or 1 teaspoon of dried red chilli flakes (optional)
- Ground black pepper to taste
- 1 Costco rotisserie chicken, deboned, skin and fats removed, and sliced to bite size
1. Stir fry onion, bacon and garlic until onion starts to turn transparent, about 5 minutes.
2. Add carrots, celery, tomatoes, jalapeno, edamame and chicken stock. Let it boil, cover and simmer for about 20 to 30 minutes.
3. Add brussel sprouts and bell pepper for boil/simmer for another 10 minutes
4. Add chicken, napa cabbage and black pepper to taste, boil for another 10 minutes.
If you want some rice, you can scoop chicken vegetable soup over rice in a bowl. I normally use Costco's pre-cooked brown rice and have 1/3 bowl of it with the chicken vegetable soup. If someone prefers potatoes, you can add to the soup. My husband is diabetic and he eats it without additional starch.
Have to keep up with the Joneses...
. Paper towels were just about out. Will be so glad when this is over.
