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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Sauteed Chicken, Mushroom and Zucchini Soup

"Packed with fresh ingredients; the touch of cream creates a wonderful base!"



INGREDIENTS:
3 boneless skinless chicken breasts, cooked and cut into 1” pieces
6 Tbs. olive oil
large onion (approx. 2 cups), loosely chopped
1 cup celery, 1/4" slices
1 pound fresh mushrooms (white, Italian or mixture), 1/4" slices
3 cups zucchini, halved then cut into 1/4" slices
6 garlic cloves, crushed and finely chopped
3 medium or 6 Roma tomatoes, cored and chopped
1 can diced tomatoes (the Italian seasoned are my favorite)
5 cups chicken or vegetable broth
2 teaspoons thyme
3 teaspoons oregano
1/4 cup fresh flat-leaf parsley, chopped
Salt and pepper to taste
1/2 cup heavy whipping cream

PREPARATION:

1.      In a skillet, sauté chicken in 2 Tbs. olive oil until cooked through.  Remove from pan, cut into 1” pieces and set aside.

2.      In a large stock pot, add 4 Tbs. olive oil; sauté the onion and celery until softened (8-10 minutes.)

3.      Add mushrooms, zucchini and garlic; sauté for another 8 minutes.

4.      An the fresh tomatoes, canned tomatoes, chicken, broth, and seasonings.  Bring to a boil then reduce heat to low; simmer for 35 minutes.

5.      Slowly pour the cream into the soup.  Simmer for another 3 minutes.

6.      Serve and enjoy!

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