15 November 2012

Chicken Vegetable Soup for A Winters Eve




Yummy, warm, rich, savory chicken broth infused with tasty,tender vegetables and rotini. Garnished with Horseradish, sourcream, parmesan sauce.



So, I had 2 Bone in Chicken Breasts and was really wanting some soup for dinner.  I was in the mood to be in the kitchen so I experimented with some sound ingredients and came up with this yummy winter soup.

2 bone in chicken breasts
1/2 cup chopped sweet onion
3/4 cup chopped cabbage
1/2 cup diced red pepper
2 carrots thinly sliced
2 zucchini thinly sliced
4 stalks of celery thinly slice
1 cup mixed frozen vegetables
8 cups water
1 can of diced chili ready tomatoes
1 small can of green chilies
1 can red enchilda sauce
1 cup mini rotini




Salt and pepper to taste
1tsp smoked paprika
1tsp paprika
1tsp chili powder
1/2tsp cumin
1 small dried chipotle pepper
1/2 package Lipton onion/mushroom soup mix

Horseradish, Sour Cream Parmesan Sauce

1 tablespoon horseradish
3 tablespoon Sour cream
2 tablespoon Parmesan cheese
dash of garlic powder
pepper to taste
chopped green onion

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Thoroughly rinse off chicken breasts and put them in a 4 quart saucepan.  Cover with 8 cups of water, add salt and pepper,onion,
spices, chipotle pepper, soup mix, and bring to a boil.  Simmer for 2-3 hours on low.  Last hour of cooking add the vegetables, green chilies, rotini and salt and pepper to taste.

While the soup simmers mix up the Horseradish sauce.






Ladel this yummy soup into your favorite soup bowl and serve!


Garnish with Horseradish Sauce, add a few saltines or sourdough bread and you have a warming, satisfying and comforting soup for a winter's eve!  By the way, my husband came up with the title for this post!! Guess the soup was a hit!


~Jemma


Jemma@athomewithjemma
Jemma@athomewithjemma

Jemma's home is a quiet spot nestled among the trees. You might find me writing, reading, or puttering in my Greenhouse, tweaking a recipe, crafting a wreath or loving on my grands. Always living with a grateful heart.

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