Flower Garden Soup Recipe

Flower Garden Soup Recipe photo by Taste of Home

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Fresh vegetables flavor traditional chicken soup in this bountiful blend. To add seasonal fun, just cut notches in the carrots and zucchini to make "petals" slice the veggies, then simmer up bowls of blooms!

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Flower Garden Soup Recipe

Prep: 15 min. Cook: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

6 medium carrots
1 medium zucchini
4 celery ribs, chopped
1 medium onion, chopped
8 cans (14-1/2 ounces each) chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups cubed cooked chicken

Directions

Using a zest stripper or paring knife, cut a lengthwise strip on each carrot, forming a notch. Repeat at equals intervals around carrot. Repeat with zucchini. Cut carrots and zucchini into 1/4-in. slices; set zucchini aside.
In a Dutch oven or soup kettle, combine the carrots, celery, onion, broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are crisp-tender.
Add chicken and reserved zucchini; simmer, uncovered, for 10 minutes or until zucchini is tender. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 171 calories, 5 g fat (1 g saturated fat), 62 mg cholesterol, 306 mg sodium, 8 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Flower Garden Soup in Country Woman March/April 2001, p11

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)