The weather has been rainy and cold, business has been slow, so we’re craving soup, and what better way to save a little money on the grocery budget than to use up what you have in your fridge and freezer? Every time I roast a chicken I make a big pot of homemade herbacious delicious chicken stock. I had two freezer bags of stock in my freezer. There was also a container of organic cherry tomatoes, some chopped bell peppers and a head of cabbage in my fridge that were past their prime. I always keep celery, onion, and garlic (from my garden) on hand, so I threw it all together into this hearty warming homemade chicken soup. It may seem a bit labour intensive, but in less than an hour we have a huge pot of a simply divine soup prepared.
Makes about 10 cups. Leftovers freeze nicely.
Ingredients
500 g skinless, boneless raw chicken breasts (2), diced
1 medium head of cabbage, shredded
3 medium stalks of celery, diced
1 small onion, diced
1 cup red & green bell pepper, diced
4 whole garlic cloves
4 cups chicken broth
1 cup cherry tomatoes
1 large potato, peeled & diced
2 T fresh oregano, chopped finely (or 1 T dried)
1 bunch of fresh basil (or 1 T dried)
0.5 t red pepper flakes
sea salt & black pepper, to taste
4 T olive oil
Instructions
- Shred cabbage in food processor. Set aside in a bowl, and rinse out food processor.
- Lay out cherry tomatoes, garlic and fresh basil on a baking sheet with a lip, and drizzle lightly with olive oil. Sprinkle with sea salt. Broil at 500 degrees Fahrenheit in oven under top element till slightly browned.
- Remove broiled tomatoes from oven and carefully transfer to food processor. Blend till slightly chunky. Set aside.
- Place cabbage on the same baking sheet used to broil tomatoes (no need to clean it first), broil in oven till slightly browned. Remove from oven and set aside.
- In a large pot heat 2 tablespoons of olive oil over medium high heat. Add celery, onions, oregano, red pepper flakes, salt, pepper, and raw chicken breast. Saute until chicken is lightly browned and onions are translucent.
- Add chicken broth, tomatoes, cabbage, potato, and bell pepper.
- Bring soup to a boil, then simmer on low until potato, cabbage, and bell peppers are tender and chicken is cooked through.
- Taste broth and add more seasoning if needed.
- Enjoy!
Note: Freezes well in individual serving sizes.
Plum Hill 