Chicken Lime Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Martha Green's Cooking Things on our local public radio. Ingredients:
2 tablespoons butter |
2 tablespoons canola oil |
3 white onions, chopped |
5 stalks celery, chopped |
4 carrots, peeled and chopped |
1 cup mushroom, sliced |
3 quarts water |
2 whole chicken breasts, with skin on or 1 small roasting chicken |
2 tablespoons chicken base |
5 roma tomatoes, peeled, seeded, coarsely chopped |
3 tablespoons tomato paste |
1 bunch fresh spinach, thoroughly washed and chopped |
1 tablespoon fresh ground pepper |
2 tablespoons worcestershire sauce |
3 tablespoons fresh lime juice (or more to taste) |
1 cup fresh parsley, chopped |
Directions:
1. Melt butter and oil in soup pot and sauté onions, celery and carrots over medium heat for about 10 minutes.
2. Add mushrooms and continue cooking about 3-5 minutes.
3. Add water, chicken and chicken base. Bring to low boil and cook until chicken is tender (about 25 minutes for breasts; 60 minutes for whole chicken).
4. Remove chicken from pot and let cool until you can handle. Reserve liquid. Remove and discard skin and bones. Dice or shred chicken.
5. Reheat liquid and add chicken, tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, lime juice and parsley.
6. Ladle into bowls and top with crispy tortilla strips.
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