Wednesday, March 9, 2016

Caldo Chicken-Vegetable Soup in a Tomato Broth

First prepared March 7, 2016. A quick and satisfying meal that offers balanced nourishment and flavor.
2 T olive oil
2 T butter
2 lb frozen caldo vegetable mix (corn-on-the-cob nuggets, red potatoes, pearl onions, celery, carrots)
5 cups hot water
1 cup chopped tomato (fresh or frozen)
1 T chicken base
1 t salt
1 t sugar
1 cup shredded cooked chicken breast (e.g., from rotisserie chicken)
freshly ground pepper, to taste
1/4 c coarsely chopped parsley
Heat the oil and butter in a four-quart saucepan. Rinse the frozen vegetables in a mesh strainer under cold, running water for 30 seconds to refresh them, drain well, and add to the hot fat. Cook over moderate heat for five minutes, stirring occasionally. Add the water, chopped tomatoes, and seasonings, and bring to a gentle boil. Cook covered for about 15 minutes, until the potatoes test done with the tip of a knife. Stir in the cooked chicken, pepper, and parsley. Let stand 10 minutes for flavors to meld. Serves four.

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