Lucie wants YOU to try this recipe. Although it doesn't look like it, she IS eating soup...just without the broth. And if you can't tell, she LOVED it.
This is a simple soup that I've been making lately. A few weeks ago, I made it so I could use up a grocery store rotisserie chicken (Albertson's Lemon & Basil). Because we only had half of the chicken left, I chopped the meat into pretty small pieces hoping that it would make the meat go farther. I also decided to chop the veggies small as well. And you know what? I really like it that way with small pieces! I've made this soup several times but I've never liked it as much as I have with the small bits. Another advantage of the small pieces is that it was much easier to turn it into finger food for Lucie.
2 Tablespoons butter, olive oil or bacon grease
1 cup onion, chopped finely
1 clove garlic, minced
1 1/2 cup diced potatoes
1 cup carrots, cut into small pieces
1 cup celery, cut into small pieces
1 teaspoon dried basil
2 pounds cooked chicken or turkey meat*
1 1/2 cups water
3 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
- Melt the butter (or oil or bacon grease) in a large heavy pot. Stir in onion and garlic and saute until onions are clear. Add potatoes and cook for a few more minutes. Add carrots and celery and cook a few minutes more, stirring to prevent sticking.
- Add basil, chicken, water, broth, salt and pepper. Stir well to combine. Bring to a boil. Reduce heat and simmer until veggies are tender.