For my earliest memory of soup I can remember sitting at a table eating chicken broth. I had said to my mother that it will take too long to eat with a spoon. Afterall, weren’t all my liquids drunk from a cup. She said to keep eating as I could not leave the table until I was done. I said to my mom, “I do not use a spoon to drink my milk so I will not use it to drink my chicken soup.” So I picked up the little bowl and began drinking it from the bowl. I was 3 years old and ever since then I have felt that if there is nothing but broth in your soup, then it’s just a hot beverage! Here is a perfect soup to get you through a cold day with plenty of reasons to use that spoon.
- 1.5 Litres of Water
- 1 8oz Chicken breast Diced
- 2 Celery Stalks Chopped
- 1 Carrot Chopped
- 1 Medium Onion Diced
- 15 SLices of Leek 1/8 Inch Thick
- 8 Garlic Cloves
- 1 Small Can of White Beans In Brine
- 2 Tbl Minced Basil
- 3 Tbl Extra Virgin Olive Oil
- 3 Beef Bouillon Cubes
Place your olive oil in a pan and heat on medium high heat. Add all your vegetables and begin to cook. In a cup with hot water place one bouillon cube. As the pot with the vegetables begins to dry out and the veggies start to stick to the bottom, add a 1/4 of your beef stock and scrape the bottom of the pan. Do this 4 times until your vegetables change to a golden brown as shown below.
Then add your chicken and basil and continue to cook stirring every 2-3 minutes. When the chicken is almost done add your white beans along with the brine. Heat for a few more minutes and then add your water and the remaining two beef bouillon cubes. Bring to a boil and then simmer for 20 minutes. If your impatient just bring to a boil and serve. Perfect for a cold day or a hearty lunch, so much better than broth.