A soup that can be served as a complete meal is my idea of a quick and easy supper. Pesach is soon approaching, and with all the extra cleaning and cooking to do, the easier the supper the better. If I’m serving the soup in addition to supper then I use less chicken, so feel free to add the chicken according to your needs. I’ll include the recipe for my pita chips that go amazing with this soup.
1 white carrot
1 sweet potato
1 1/2 tbs oil
2 tbs salt
2 tsp black pepper
2 tsp onion and garlic powder
4 chicken tops
Bake the tops covered on 350° for 1.5 hours. Then shred with a fork and add to the soup.
Peel the vegetables and grate them in the food processor. I use the shredding blade, so that the pieces aren’t so fine. Heat up the oil in a pot and add the shredded vegies. Sauté until the vegetables are limp, then add spices and 10 cups of water. Cover and cook on a medium low flame for 2 hours. Add the shredded chicken for the last half hour of cooking time.
Smear one cube of frozen garlic, 1/2 tbs olive oil and 1 tsp oregano on a pita. Cut into triangles, and then bake on 425º for 15 minutes. I also use wraps when I need a low calorie carb, but only bake for 5 minutes.
I usually double this recipe, because the soup freezes so well. Just warm up on a low flame when ready to serve.