I am not a fan of cold soups. But I REALLY love soups, so I try to make very light, refreshing soups for the warmers months. Like most of my recipes, you can doctor it up to you and your family’s taste. I was clearing out my pantry and I all I had were my emergency can of mixed vegetables and a two chicken breasts. So I made this lovely, light soup—perfect for a relaxing spring evening.
1 medium onion chopped
2 cans of mixed vegetables ( feel free to use fresh seasonal vegetables here)
cubed, chicken breast
Chicken stock enough to cover all the ingredients
1 Bay leaf
salt, pepper, rosemary (fresh or dried) and a splash of lemon juice (all according to your taste)
Saute all the onions and vegetables in a few drops of olive oil, enough to soften the veggies and give them a little light coating–remember the key to this soup is light !
Then add the chicken pieces along with salt, pepper, lemon juice and rosemary and saute till the chicken is lightly cooked.
Fill the pot with chicken stock to cover all the goodies and simmer on low till the chicken is cooked through.
You could add some rice/orzo or other short cut pasta at this point to add more body to the soup, but I did not.
Serve hot or warm with a crusty slice of bread !