Chicken-Vegetable Soup

We had a snow storm 2 weeks ago that dumped about 12″ of snow here in Kansas. Just when we thought we could move around again, we got the second one last week. Although the driveways were cleaned, it was too cold to move around. We still have lot of snow on the ground. This kind of weather calls for some hot soup.

I don’t make chicken soups at home because V does not like chicken flavor in his soups. I love these kind of soups which are packed with nutrition with vegetables and chicken. So I went ahead and prepared this. It came out so well that both V and Ishaan enjoyed it. To be very honest, I wanted to make my favorite chicken noodle soup, but instead of adding noodles (which I did not have), I added a mixture of bread crumbs and Parmesan cheese. I marinated the chicken so that it got nice flavors.

Ingredients:
1 cup onion
1 cup celery
1 cup carrots
1/2 lb chicken chopped into 1/2″ pieces
1/2 tea spn tobasco sauce (optional)
1/2 tea spn pepper
1/2 tea spn dried basil
1 tbl spn parmesan cheese
1 tbl spn panco bread crumbs
A little butter/olive oil
Chicken/Vegetable stock or water
Salt

Method:

Add tobasco sauce, pepper and a little salt to chicken and leave it aside for around 30mins.

Heat oil or butter and fry onions for few minutes till they are translucent. Add salt to onions to help them break down easily. Do not brown them.
Now add celery, carrots, water or stock and cook till they are soft. I cooked them in pressure cooker.

Add the chopped chicken and let it cook.

Then add cheese and bread crumbs. Mix and let it get mixed.

Now add dried basil, pepper, cook another min. Serve hot.

PS: I used boneless chicken because that is all I had with me. If you are using chicken with bones, you can cook the marinated chicken separately in water/stock. Take out the pieces, then chop chicken in pieces and save them. Use the stock/water to cook vegetables. When vegetables are cooked, add chicken back to soup.

Serves : 2-3
Preparation time : 20mins