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 a 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 Traders Joe. 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 rotesserie chicken, deboned 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.
. Paper towels were just about out. Will be so glad when this is over.
