If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Spicy Chicken Vegetable Soup

I was tempted to call this “Kitchen Sink Soup”.  But that would do no justice to this amazing concoction which took the chill out of a very chilly weekend.  It also was so easy to make, I realized that it would entirely possible to make this a weeknight meal whenever the cold sets in.   I had an ulterior motive for making this too.  I was about to move back to New York so our kitchen in Bridgehampton will no longer be open 7 days a week.   I wanted to empty the vegetable drawer and this was an ideal way to do it.  Having been cooking for one, I also wanted to incorporate the remnants of two frozen vegetables and some leftover brown rice.  And the spice?  Well among my vegetables were two Fresno chiles and in they went.  The result was a soup with a lot of kick, which I loved but which, if you object to spicy food,  you can omit.   And that’s really the beauty of this soup.  It can pretty well contain absolutely any vegetable you like.  Into mine, in addition to the Fresno peppers, went onions, carrots, and celery, snap peas and broccoli florets.  As to the chicken, I used two boneless breasts, about 1 ½ lbs of chicken, cut into ¾ inch pieces and browned.  But you could even cheat here and just use 1 1/2 lbs of  cut up rotisserie chicken instead. Add the stock, simmer for all of 15 minutes and voilà, soup! Right after the fold, there’s the recipe:

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