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Chicken & Vegetable Soup, Turned into Two New Soups

Chicken & Vegetable Soup, Turned into Two New Soups

Our Chicken & Vegetable Soup is a classic, right-down-the-middle American version. A deep chicken stock, poached chicken, onions, carrots, celery, garlic, salt, and black pepper. Those are pretty much the only ingredients. The style could be called plain, but the results are not - a savory, chicken-y chicken soup packed with flavor.


Another benefit to the "plain" style is that it's a great platform to build your own soup off of. With a little creativity and minimal work, our Chicken & Vegetable Soup can be taken in many new and delicious directions. Because, let's face it, there are those times when we know we *should* cook...but don't really feel like it.

 

Here are two versions that could not be easier to make while calling for ingredients you might already have in your kitchen. And when we say easy, we mean easy. With both recipes below, you add the ingredients to the pot, cover, turn heat on low, and walk away. In no more than 20 minutes, you'll have a delicious meal ready to go.

 

Chicken Soup with Farro & Pamesan

This soup is a nod to Italy, using farro, an ancient Roman grain, and Parmesan. The farro makes the soup heartier, while the Parmesan adds an extra layer of depth.

Ingredients
One pouch Chicken & Vegetable Soup
1/4 cup Farro
1/4 Grated Parmesan
Basil

Preparation
Add farro and Parmesan to an empty saucepan. Pour cold Chicken & Vegetable Soup into the saucepan, and cover. Turn heat to very low. In about 18 minutes, you'll have hot soup and perfectly cooked farro (soft, with some bite). Top with basil chiffonade.

 

Chicken & Chickpea Soup with Harissa


This soup comes from the other side of the Mediterranean, with North African roots. This version calls for NY Shuk's Fiery Harissa, a dried version, but the paste would work as well. Two other spices that would also produce delicious results are ras el hanout and hawaij.A teaspoon of Fiery Harissa made this soup quite spicy, but the mint and lemon helped cool that down and balance out the spice. Feel free to use a less-spicy harissa, or half the amount of the fiery one.

Ingredients
One pouch Chicken & Vegetable Soup
1/2 cup Cooked Chickpeas
1 teaspoon NY Shuk Fiery Harissa
Mint
Lemon

Preparation
Add chickpeas and harissa to an empty saucepan. Pour cold Chicken & Vegetable Soup into the saucepan, and cover. Turn heat to very low. The soup should be ready in 15 minutes. Top with torn mint and a big squeeze of lemon.


3 Responses

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uWAsNRvTyKge

May 27, 2020

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May 27, 2020

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V.M. Wheeler
V.M. Wheeler

April 22, 2020

When is the fried chicken & andouille gumbo going to be available again ??

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