s SUMMER CHICKEN AND BASIL SOUP *** s   



Yields: 0


Ingredients


 
Instructions
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6-28-2012 ok
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“Soup?!?! But it’s 75 degrees outside!” M says. I said trust me, this will be a nice light brothy soup with a lilt of herbal delight. We had grilled up several split chicken breasts the other night and had plenty of tender white meat leftover. Chilling out in the crisper were 3 little zucchinis that would also star in the show.

Half a thinly sliced onion went into the pan to sautee with some olive oil for a few minutes. I quartered the zucchini, chopped up about 10 baby carrots and then threw them all in for a quick sautee with the onion. After that went in 2 cloves of minced garlic, and shortly thereafter 5-6 cups of chicken stock. After that came up to a slow boil, I added in my chopped up chicken from the other day along with some black pepper.

After letting that get happy for 20 minutes, I took out about ¾ cup of the zucchini with some stock and pureed that in my blender. CAUTION! When putting hot stuff in a blender, take care to hold down the lid as it expands and splatters! Pour blend back into the pot. I really wish I would have pureed twice that amount to give the soup more of a potage feel, but that will be for next time!

After another 5 minutes, I added about 15 basil leaves that I had chopped up, let that simmer for another 5 minutes, et voila, a light chicken soup avec zucchini et basil!



Posted by Boston Chef at 3:09 PM
Labels: chicken, grilled, herbs, soup


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