Chicken Soup and CPR.

As a personal trainer every year I have to redo my CPR.  When I showed up for the class a few weeks ago my instructor said “I was sick last week and my husband made me your chicken soup recipe – thanks for that”.   As we sat there doing chest compressions all I could think of was “what chicken soup recipe”.  Then, a couple of weeks later I got an email from a client asking if I could please send her my recipe for turkey soup.  Hmmm. Taking it as a sign I went through some of my old newsletters to see what they were referring to.  Ah ha!  This soup has been floating around my kitchen for so long I don’t even think of it as a recipe anymore.  Originally from the cookbook The Best of Cooking Light (2000), it is super easy, healthy and satisfying.  Exactly what you want in a chicken soup.  Now you will probably get around to making soup before you take CPR.  Personally I strongly suggest doing both.  However unlike this recipe, I hope the CPR never comes in handy.

Ingredients

Soup

  • 1 tsp coconut or vegetable oil
  • 1c. chopped onion
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 garlic clove, minced
  • 6c. chicken (or vegetable) stock
  • 2c. cubed peeled sweet or baking potato
  • 1 (15oz) can chickpeas (garbanzo beans), drained
  • 2c. (8oz) shredded cooked chicken or turkey breast (leftovers work perfectly)
  • 1c. frozen whole-kernel corn, thawed
  • 3/4 tsp salt
  • juice of 1 lime
  • 1 1/2c.  zucchini, quartered lengthwise and sliced (about 1 large)
  • 1c. diced tomato
  • 1/3c. chopped fresh cilantro

* Trying to eat less meat?  Simply eliminate the chicken and add extra beans.

Toppings:

  • 2/3c. chopped fresh cilantro
  • 2/3c. chopped fresh avocado or guacamole
  • 2/3c. low-fat sour cream
  • 2/3 c. (2 1/2 oz) shredded queso quesadilla or reduced-fat Monterey Jack cheese
  • lime wedges
Method
  • Heat the oil in a large soup pot over medium-high heat. Add 1 cup onion and saute 3 minutes until just soft.
  • Add oregano, cumin, and garlic and saute another 1 minute.
  • Add stock, potato, and chickpeas. Bring to a boil, and cook 5 minutes.
  • Add chicken/turkey, corn, salt, and zucchini; cook 5 minutes.
  • Stir in tomato and cilantro; cook 2 minutes.
  • While soup is cooking place toppings in individual bowls.
  • Ladle soup into bowls (Note: a standard serving of soup is approx. 6oz).
Serve all bowls with a wedge of lime and garnish with your toppings of choice.

2 thoughts on “Chicken Soup and CPR.

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