Monday, October 20, 2014


Every weekend I make a soup for week day lunches.  I like soup, it is filling and great if the weather is cold or rainy.  I had vegetables from the garden that I wanted to use and some leftover cooked chicken and rice.  These ingredients are the basis of chicken vegetable soup.  The vegetables can vary depending on what you have available.  If you don't have leftover rice you can add uncooked rice, quinoa or couscous or not even add it.  I add the broth to the pot after I add all of the vegetables.  I like having the liquid cover the mound of chopped vegetables in the pot.  I use this measure as a way of knowing if the soup will be thick enough or too watery.  I made this soup in the electric pressure cooker instead of using the stove.  Both the DH and I enjoyed this soup for lunch after just making it and I went back for a second half bowl.


1 onion chopped
2 large carrots, peeled and chopped into small pieces
1 med size zucchini, chopped
3 tomatoes, chopped
1/4 small cabbage, chopped
2 big handfuls of spinach, chopped
1 to 2 cups of left over chicken, diced
6-8 cups of vegetable or chicken stock
1/2 cup cooked rice, optional 
1/2 tsp dry dill
dash of garlic powder
salt and pepper to taste


Into a large soup pot place all of the ingredients.  Heat to a boil and reduce the heat to a simmer.  Simmer for an hour to 75 minutes.  Makes 8 to 9 servings.

If using an electric pressure cooker, set on medium pressure and cook for 17 minutes in the pressure cooker.

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