Chicken Zucchini Soup with Bacon

Zucchini Chicken Soup

Podcast Recommendations: (1) BBC Documentaries: The New Knights of Russia (a reporter covers Russia’s radical nationalists fighting in eastern Ukraine for Novorossiya, or New Russia, and a dream of empires past) in light of American officials’ statements that the US is considering supplying arms to Ukrainian forces. (2) CSPAN Podcasts of the Week: U.S. Attorney General Nominee Loretta Lynch Senate Confirmation Hearing.

Servings: 4-6

Prep Time: 7 minutes | Cook Time: 1 hr 5 minutes

Ingredients:

  • 3 1/2 cups diced zucchini (or mix zucchini and yellow squash)
  • 2 stalks chopped celery
  • 4 diced carrots
  • 1 small diced onion
  • 1 tablespoon butter (1/6
  • 1 tablespoon all-purpose
  • 1 3/4 cups
  • 1  can condensed cream of chicken
  • assorted spices depending on your preferences (i.e. onion powder, garlic powder, red pepper flakes, thyme, ground ghost chili pepper etc.)
  • 1 1/4 cups chicken broth
  • 1/2 cup dry white wine (optional)
  • 1/2 cup sour cream or plain greek yogurt
  • 3 pieces chicken thighs, seasoned with garlic salt and pepper
  • 2 strips center-cut bacon
  • optional garnishes: parsley, ghost chili pepper, red pepper flakes, parmesan cheese

Instructions:

  1. sauté zucchini, celery, carrots and onion over medium heat in butter in large pot, until done, about 15 minutes
  2. whisk flour and milk in small mixing bowl then add to pot and stir well for about a minute
  3. add cream of chicken soup and continue stirring until it is well integrated, about 2-3 minutes
  4. turn heat to low and continue to cook soup until thickened, about 5 minutes
  5. puree 2/3-3/4 of the total amount in the pot in a blender
  6. pour pureed soup back into stock pot and add spices of your preference (onion powder, garlic powder, red pepper flakes, thyme, ground ghost chili pepper etc.)
  7. add broth (and wine if you are opting to do so*) and simmer over low heat for 10 minutes
  8. while soup is simmering cook chicken in pan over medium low heat, 4 minutes per side
  9. add chicken to soup and continue simmering for another 30 minutes, adding sour cream or greek yogurt at the end, stirring well
  10. cook bacon 5 minutes before the soup is done
  11. serve soup hot with bacon crumbled on top
  12. garnish with parsley, red pepper flakes, tabasco, or cheese

* if adding wine then simmer for longer so the alcohol cooks out (add an extra 5 minutes)

Recipe adapted from here.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: