This is my go-to dish when the temperatures drop and I am looking for a quick but healthy dinner. When pressed for time, I cheat and use frozen ingredients, most of which I procure from Trader Joes. This recipe serves 2 or 1 very hungry person.
1/2 piece roasted chicken breast
2 cups roasted tomato soup
1/2 cup frozen vegetables
1/4 cup sliced portobello mushrooms
1/2 cup frozen sweet corn kernels
1/2 cup frozen spinach
1. Slice the roasted chicken into chunks.
2. In a small pot, add the tomato soup base and frozen vegetables. Cook in low heat for 4 minutes. Using a hand blender puree the vegetables while continuing to cook the soup. Add the chicken chunks, portobello mushrooms, corn kernels and spinach into the pot. Cook the soup in low heat (#3 setting) for another 10 minutes.
Serve with a slice of rustic bread.
Pair with a glass of shiraz.
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