Soup can be a special meal that's easy to make. This recipe is written especially for the young chef of the family. There is some slicing and dicing, so be sure there is adult supervision. Leftover soup makes a great Saturday lunch. Start the soup about 45 minutes before your meal.
2 1/2 pounds Washington Yukon Gold or white potatoes
1 (49.5-ounce) can chicken broth
1/2 cup sliced celery
1/2 cup chopped onion
1/4 teaspoon dried thyme or oregano leaves
Salt and ground white or black pepper
1 (10-ounce) package frozen mixed vegetables
1 cup chopped cooked chicken, turkey or fish, or drained canned salmon or tuna
- Scrub the potatoes with a vegetable brush in the sink under cold running water.
- Peel the potatoes with a vegetable peeler, although you can leave the peels on if you wish.
- Using a big sharp knife (and with permission or help) on a cutting board, cut the potatoes in half the long way. Put the halves cut side down on the cutting board and cut each half lengthwise into 4 pieces. Then cut the long slices cross¬wise to make small (about 1-inch) pieces.
- Get out a large saucepan or pot and put the potatoes in the pot.
- Open the can of chicken broth and pour into the pot.
- Add the celery, onion and thyme or oregano and sprinkle with a little salt and pepper.
- Put the pot on the burner and turn it to High. When the broth starts to boil, turn the heat down to Medium Low so the broth is just barely bubbling.
- Cover the pot and set the timer for 30 minutes.
- Using potholders, carefully remove the cover and poke one of the pieces of potato with a long handled fork or a knife to be sure the potatoes are tender. If the potatoes aren't yet tender, cook another 5 minutes.
- Open the package of frozen vegetables and carefully add them to the pot. Add the chicken and cover on the pot.
- Set the timer so the soup will simmer for 10 more minutes.
- Ladle out a small amount of soup into a bowl and taste. Add more salt and pepper if you think it is necessary.
- Soup can be a special meal that's easy to make. This recipe is written especially for the young chef of the family. There is some slicing and dicing so be sure there is adult supervision. Leftover soup makes a great Saturday lunch. Start the soup about 45 minutes before your meal.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 287; Total Fat: 3g; Cholesterol: 19mg; Total Carbs: 47g; Fiber: 4g; Protein: 17g; Sodium: 921mg.
Recipe and photograph courtesy of Washington State Potatoes.