Photo and recipe courtesy of Del Monte
My husband, Garth (not his real name) and I love soup; especially, this time of year.
Our kids? Not so much.
Actually, that's a lie, my kids prefer my mother's homemade chicken soup and that's okay, really, I don't blame them.
However, I've also come to appreciate finding quick (and easy) soup recipes that I can whip up, at a moment's notice, for just my husband and me.
Especially, using leftover chicken that, you know, my kids didn't eat, either, darnit!
Today, I'm very happy to be able to share this awesomely quick (and easy) recipe for Chicken Taragon Soup.
- 1 cup onion, chopped
- 1/2 cup celery, sliced
- 1 clove garlic, crushed
- 2 Tbsp. butter or margarine
- 2 cans (14.5 fl. oz. each) chicken broth
- 1 can (8 oz.) DEL MONTE Mixed Vegetables
- 1 can (14-1/2 oz.) DEL MONTE Italian Recipe Stewed Tomatoes
- 1 cup diced cooked chicken
- 1 Tbsp. parsley flakes
- 1/4 tsp. tarragon , crumbled
Directions:
- Sauté onion, celery and garlic in butter 5 minutes.
- Add broth, mixed vegetables, tomatoes, chicken, parsley and tarragon.
- Bring to boil; reduce heat. Cover and simmer 5 minutes.
FINAL VERDICT: I have a hard time convincing my kids that leftovers taste just the same, if not better, as they did the day, before. So, this recipe is perfect, because I usually have all of the ingredients on hand, in the pantry, or fridge, already. Also, you could always boil up fresh skinless chicken breasts, in the chicken broth, if you don't have any leftovers at your house...lucky duck!
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No payment, product or any other consideration was received for this blog post. Just sharing cool stuff that perhaps other families (like mine) would like, too.
