Wednesday, January 28, 2015

Chicken and Vegetable Soup

The Winter season is definitely alive and well, as evidenced by the recent snow storms and arctic-like chill taking place.  Right behind the priority of staying safe and warm, typically comes the desire for warm, comforting fare that will perfectly knock off the chill and make cabin-fever something to be relished rather than dreaded.  And here enters the perfect cold weather antidote to fit the bill:  my (no recipe) Chicken and Vegetable Soup.

The best things in life can sometimes, quite actually, be the easiest--and most delicious.  And this soup proves that with a bit of pantry and refrigerator foraging, that couldn't be any truer.  Gathering up staples that you've likely got on hand to assemble a quick, easy and satisfying soup, is just what the doctor ordered when good, fast, comfort food is on the agenda.  Canned beans, broth, fresh veggies, seasonings, spices, and a store-bought rotisserie chicken, combine to give you home-cooked goodness--without having much of anything to cook. 

A quick heat through to warm and flavor the broth and ingredients (I like my veg to remain crisp, so I don't simmer for very long) takes sheer minutes and you're off to "homemade" soup heaven to keep that winter chill at bay.

I chose a favorite pantry staple of cannellini beans and fresh vegetables including fennel, carrots, red bell pepper and jalapeno.  The shredded chicken, seasonings and spices (cumin, dried oregano, salt and pepper) rounded it out and made for a flavorful broth turned soup-base.  For the finish, I added a spritz of fresh lemon juice, fennel fronds and jalapeno peppers (optional).

Happy Eating!

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