It’s still soup weather. In spite of the temperature, I am lucky to have some overwintered cilantro in the garden. It’s in short supply but worth picking a few of the precious stems for this soup. The garnishes really make it come alive.
Favorite Chicken Soup
4 entree-sized servings
1 T. oil
1 medium onion, chopped
2 garlic cloves, minced
1 tsp. ground cumin
1 1/2 quarts chicken or vegetable stock
2 med. potatoes (or enough for about 2 cups), in 1/2 inch dice
2 cups (or one 15 oz. can) cooked chickpeas
2 cups chopped or shredded cooked chicken
1 cup whole kernel corn (fresh, frozen or canned)
1 zucchini or yellow squash, cubed
salt & pepper to taste
Garnish:
chopped cilantro
chopped tomato
shredded or crumbled cheese, your pick
Heat the oil in a good-sized saucepan. Add the onion, garlic and cumin. Saute, stirring or tossing frequently until the onion has started to brown.
Add the stock, potatoes, chickpeas and chicken. Cover and simmer until the potatoes are almost tender.
Add the corn and squash. Season with salt and pepper to taste. Simmer an additional 10-15 minutes.
Ladle into individual bowls or cups. Top each serving with the cheese and garnish with tomatoes and cilantro.
This is awfully good with thick, buttered slices of warm Irish Soda Bread.