Advertisement
YOU ARE HERE: LAT HomeCollections

Dinner Tonight! | QUICK FIX

No Time? Zap Soup!

October 18, 2000|VIRGINIA EVANS | SPECIAL TO THE TIMES

A slow-simmered soup is delicious, but who has the time?

So I experimented with a variety of fresh ingredients--and the microwave--to create this quick soup with the flavors I love. In the microwave, the vegetables maintain their bright colors and texture, which can be lost when cooked slowly.

Just chop the vegetables, open a few cans and you have dinner. Vary the flavor of your soup by using a can of seasoned tomatoes from the grocery store.

Chunky Vegetable Chicken Soup

Active Work Time: 10 minutes * Total Preparation Time: 30 minutes

2 boneless, skinless chicken breasts, cut into 1-inch chunks

1 tablespoon olive oil

2 cloves garlic, minced

3 whole cloves

1 cup thinly sliced carrots

1 cup thinly sliced celery

1 onion, thinly sliced

2 (14 1/2-ounce) cans chicken broth

1 (14 1/2-ounce) can diced tomatoes, with liquid

1 (15-ounce) can white beans, with liquid

1/4 cup red or white wine

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh thyme leaves

1 to 2 cups loosely packed spinach leaves, coarsely chopped

* Toss together chicken chunks, oil, garlic and cloves in 2 1/2-quart casserole dish or microwave-safe bowl. Cover with plastic wrap and microwave on high power until chicken is no longer pink, about 5 minutes. Remove chicken to separate bowl and discard cloves. Keep chicken warm.

* Add carrots, celery, onion and broth to casserole and cover with lid or plastic wrap. Cook on high power until vegetables are tender, about 10 minutes. Add tomatoes, beans, wine, salt, pepper and thyme. Cover and cook until mixture bubbles, 10 minutes. Stir to mix all ingredients. Add reserved chicken and microwave at high power until all ingredients are hot and flavors combined. Add spinach and cover until spinach wilts, 3 minutes.

4 servings. Each serving: 344 calories; 1,505 mg sodium; 51 mg cholesterol; 7 grams fat; 38 grams carbohydrates; 31 grams protein; 6.65 grams fiber.

Menu

Chunky Vegetable Chicken Soup

French Bread

Fresh Fruit and Cookies

Ingredients

Shopping List

1 (15-ounce) can white beans

French bread

3 large carrots

Celery

2 boneless, skinless chicken breasts

2 (14 1/2-ounce) cans chicken broth

Cookies

Fresh fruit

Spinach

1 (14 1/2-ounce) can diced tomatoes

Fresh thyme

Staples

Cloves

Garlic

Olive oil

1 onion

Red or white wine

Game Plan

30 minutes before: Dice chicken and microwave.

25 minutes before: Slice carrots, celery and onion and add to soup.

15 minutes before: Add tomatoes, beans, wine and thyme to soup.

Just before serving: Add spinach.

Vietri bowl from Room with a View, Santa Monica; tea towel from Inscriptions, Pacific Palisades.

Advertisement
Los Angeles Times Articles
|
|
|