Chicken Soup In A Hurry!

A Piece of Cake

By Pat O’Keefe

There is still a chill in the air. I look in my refrigerator and see I have leftover rice from Chinese take-out and almost all of a rotisserie chicken.  I’m on my way to chicken soup in a hurry.  I learned a long time ago that sautéing the different ingredients before combining the whole dish brought out a tremendous amount of extra flavor.  Also, fresh herbs make all the difference.  Parsley is one of the few fresh herbs along with Dill and Rosemary that freeze beautifully.  Simply chop herb and store in a plastic bag in the freezer.

Chicken Soup In a Hurry

3-cups sliced carrots

3-cups sliced celery

3-cups cooked chicken

1-cup diced onion

1-cup cooked rice

1-teaspoon Bells Poultry Seasoning

Salt and pepper to taste

1-48 ounce can chicken broth

3-Tablespoons chopped parsley

Olive oil and butter

In a large heavy bottomed soup pot heat approximately 2-tablespoons olive oil and 1-tablespoon butter.  Sauté chopped onions until golden, add celery and carrots and continue cooking stirring occasionally until vegetables are lightly browned.  Add salt, pepper, poultry seasoning and parsley; sauté an additional minute or two.  Add chicken, chicken broth and rice.  Heat thoroughly.  Serves 4-6

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site has an extensive collection of recipes with more added frequently.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!