Tonight's dinner was inspired by a blogger called MommyPotamus. On the menu for this evening was
Summer Chicken & Basil Soup. I chose this meal largely because I still had basil I needed to use up from my pesto-making zeal. I was pretty wary about basil getting mixed up in chicken soup, but the flavor was perfect!
Here are the pictures from tonight's cooking adventure:
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Getting the ingredients ready. |
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Simmer, simmer. |
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About 3/4 of the veggies are pureed and then added back into the soup. |
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The finished product! |
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A more detailed picture, complete with chicken, basil, and puree. |
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With great dinner comes great dish-sponsibility. |
This soup was tasty and satisfying. If I made it again, I'm not sure I'd puree the veggies - it made for a confusing texture since only some of them were pureed. The only thing the soup was *really* missing was a good slice or two or crusty bread to dunk with!!
Summer Chicken & Basil Soup
(Courtsey of MommyPotamus.com)
Ingredients
½ to 1 chicken breast, cooked and diced or shredded
½ large onion, diced
4 tbsp ghee
3 small zucchini, sliced and quartered
2 medium carrots, chopped
2 cloves minced garlic
1 quart chicken broth
¼ cup basil, chopped
Instructions
- Sautee onions for 4-5 minutes in 2 tbsp butter
- Add 2 more tbsp butter and zucchini, carrots, and garlic and sautee for 5 more minutes
- Pour in broth and bring to a boil
- Reduce heat and simmer for 15 minutes
- Ladel about 4 cups of the veggie broth mixture into the blender and puree. Pour back in to pot.
- Add basil and chicken to soup and simmer for 3-5 minutes.
- Enjoy!