Soup From a Friend

Last Saturday, after our local support group meeting, Dacia came by to bring me some clothes from a friend of hers and some food made by some others in the support group.  It was really nice to have a visitor, and some good food.  Being stuck in bed most of the day is pretty hard, but I’ve only got 7 more days (yippee!).

Betty Barfield, our GIG branch manager, made some chicken soup for me.  I thought it was delicious and asked to share the recipe with you.  This is her recollection of the soup (with her notes).  She doesn’t stick to a recipe, but makes it up as she goes along each time.  Betty also adds cooked quinoa to it sometimes before eating, to give it an even greater nutrition boost.

Chicken Vegetable Soup

4 boneless chicken breasts cooked in 3 cups water (cooked/cubed, save broth)

1-2 cans chicken broth

1 can pinto beans (drained)

1 can black beans (drained)

1 can chopped tomatoes (to make it more Mexican, I sometimes add a can of Rotel too)

1 can peas (drained)

1 ½ C chopped potatoes (I leave skins on)

2 or 3 ears of fresh corn on the cob (corn removed or 1 can drained corn or 1 cup frozen corn)

1 small onion, chopped

1 small bunch scallions, chopped

½ cup chopped celery or 1 tsp dried celery

1 tsp salt (or to taste)

1 tsp pepper

1 T sugar

1-2 T Herbs de Province (I think that’s how you spell it)

½ tsp chopped cilantro (I would have used more, but my husband doesn’t particularly like a lot of it)