Dinner Inspirations: SOUP!

Nothing is more comforting in cold, rainy weather than a nice bowl of soup. A can of chicken noodle is fine, if you're sick and can't possibly find your way to make anything else. But what if you had a better alternative of heat and eat soup?

The recipe I'm sharing today is very versatile, easy to freeze, and an excellent source of vitamins. One basic soup, numerous ways to mix it up.

Basic Chicken Base Soup Mix

1 large onion -- chopped
4 cloves garlic -- minced
2 tablespoons olive oil
2 large carrots -- chopped
2 small celery stalks -- chopped
1 medium turnip -- chopped
1 leek (or you can substitute a half head of cabbage)
6 cups chicken broth
1/2 teaspoon thyme
salt and pepper to taste
2 small russet potatoes -- peeled and chopped
1 chicken breast -- diced into bite sized pieces

In a large soup pot, heat the olive oil over medium high heat. Add the onion and cook till nearly translucent, now add the garlic. Don't let the garlic brown and saute another couple of minutes.

Add chopped chicken breast and saute. Because the pieces are small, it shouldn't take very long and the remainder of cooking will occur in the simmer.

Add the rest of the chopped veggies, sauteing for just a minute or two. You're not cooking them, just sauteing for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.

Add the chicken broth. Simmer about 30-40 minutes or until you can't stand waiting any longer to dig into a bowl. Just before serving, gently mash some of the potato chunks against the side of the crock-pot to thicken the soup, give it a stir and serve.


Variations on the Basic Soup:

Now remember, don't do this to the whole pot of soup! Divide into portions, mix in the alternative ingredients and you've got a deliciously different meal.

Tex Mex style: Add some canned black beans (drained and rinsed), a small amount of frozen corn, a little bit of cumin and chopped cilantro. After heating, top with some tortilla chips and shredded cheese.

Tuscan style: Add some white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.

Minestrone style: Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.

Autumn Comfort: Add some diced acorn squash or butternut squash, some cooked brown rice, a sprinkling of nutmeg and some chopped parsley.

With a little imagination, a few leftovers, and an open mind, the possibilities are endless. Happy Souping!