Medley of Vegetable and Chicken Soup The Hummingbird Inn
Ingredients: 4 skinless chicken breast halves (pounded) 1 tsp dried thyme 1 medium garlic clove (crushed) 1 small sweet onion (chopped) 1 large leek (halved & cut into 1-inch pieces) 1 large carrot (julienned) 3 medium red skinned potatoes (diced) 1-16-oz. can Italian tomatoes (drained & sliced) 1/4 tsp. marjoram 1 small green zucchini (sliced thin diagonally) 1 small yellow zucchini (sliced thin & halved) I 16-oz. can consomme 2 cups water 2 16-oz. cans chicken broth 1/4 cup chopped parsley 1 bay leaf 8 black peppercorns 6 fennel seed 2 medium garlic cloves (crushed)
Rub chicken breasts with piece of crushed garlic and sprinkle with thyme. Heat small amount of oil in large skillet. On high heat quickly sear both sides chicken breast. Transfer to plate and season with salt and pepper. Add consomme and scrape bits off bottom of skillet. Add chicken stock and water. Tie peppercorns, garlic, bay leaf and fennel seed into cheese cloth. Add to stock. Add onions, leeks, carrots, tomatoes and potatoes to skillet and bring to boil. Reduce heat and simmer for 6 minutes. Add chicken and simmer for a further 10 minutes. Add green and yellow zucchini, simmer 2 minutes. Remove cheese cloth bag and discard. Remove chicken pieces, julienne and return to skillet. Add chopped parsley. Serve with freshly grated Parmesan and crusty bread. Serves 4.
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