I think one of the things that makes this soup so good is the BBQ’d chicken that I used instead of just regular boiled chicken that goes into most soups. And then when I served it I squeezed a little lemon on top and that give it a nice zing. As you can see, I added red pepper flakes and you can also top it off with a little Parmesan cheese.
If you’re not counting calories, add fresh cheese ravioli and wow! that’s really good. But this version won’t require any extra time at the gym. I think it might have less than 300 calories per serving…but you’d never know it. The flavors are that good.
FOR THE CHICKEN
- 4 small boneless, skinless chicken breasts
- 1 TBS Italian seasoning (for chicken)
- 1 tsp olive oil (for chicken)
- 1 lemon
FOR THE SOUP
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 stalks celery, chopped
- 3 carrots, cut into bit size pieces
- 1/2 red pepper cut into small pieces
- 2 TBS olive oil
- 1 tsp Kosher salt
- 4 TBS Vermouth
- 1 TBS Italian seasoning
- 2 quarts chicken broth
- 1 cup water
- 1/2 cup blanched green beans, cut into 1 1/2″ pieces
- 1 pint sauted mushrooms
- 1 container fresh spinach, chopped
- 5 sprigs fresh thyme
- 3 TBS fresh parsley, chopped
- 1 lemon, juiced
- red pepper flakes
- salt and pepper to taste
- Parmesan cheese
Rub olive oil into chicken and season both sides with Italian seasoning.
Place chicken on hot grill and cook for 3 minutes.
Turn once and cook for an additional 3 minutes.
Remove from grill, squeeze a lemon on hot chicken and cover with foil. This will make the chicken juicy and moist. Let it rest at room temperature while you start the soup.
Chop all the vegetables before you begin cooking so everything will be ready and you won’t be rushing around.
Heat 2 TBS oil in a heavy soup pot and add garlic and onion. Cook over medium heat until the onions start to soften, about 4 minutes.
Add carrots, celery, peppers and 1 tsp Kosher salt. Stir occasionally and cook for 3 minutes. Raise heat to high and deglaze with 4 TBS Vermouth. Cook for about 3 minutes. Add 1 TBS Italian seasoning to vegetables.
Add 2 quarts chicken broth and 1 cup water. Stir. Add fresh parsley and thyme. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
While the soup is simmering, saute the mushrooms and blanch the green beans.
Cut the chicken into bite size pieces and add to stock.
Add the green beans and mushrooms. Stir. Squeeze 1/2 lemon into soup. Season with salt and pepper to taste. Simmer over medium heat for 15 minutes. (This is where you would add the fresh cheese ravioli if you really want a treat, and calories don’t count).
Add the chopped spinach and stir. Cook over high heat until spinach wilts, about 5 minutes.
And it will look like this.
Ladle into a nice bowl, give it another squeeze of lemon and Enjoy!
As many of you know, I just returned form a wonderful trip to Italy where I spent much of my time back at Tuscookany with my favorite chef, Franco and Paola and Barbara. I met many new friends from all over the world and I’ll be sharing great new Italian recipes over the coming months.
But now I’d like to welcome my favorite sisters from South Africa, Mala and Annabea–I’m probably spelling your names wrong, but you know who you are. And another welcome to my newest readers in Jordan. And remember, you can read all about my town at StuNews.