Southwestern Chicken & Vegetable Soup
January 8, 2009
I used a recipe for Turkey & Squash Soup from the most recent Eating Well for this dish. I used vegetable broth instead of chicken stock, and followed their suggestion of throwing in pre-cooked chicken since I had it, instead of cooking turkey cutlets from scratch.
It’s a nice soup, easy to make (especially since I bought peeled and chopped butternut squash this time!) and filling because of the chicken. The dried thyme muddies the color of the soup so it was certainly not the prettiest thing I’ve ever cooked. The addition of lime juice at the end makes it taste very fresh and more than just chicken and veggies — I used one fresh lime. My parents and I all enjoyed it, and since it’s a small batch it was nice not to then put an extra 40 quarts in the freezer.
Ultimately, though, this feels like a soup you’d throw together from a bunch of leftovers. I’d probably not specifically buy ingredients for this soup again, but I’d use it as inspiration for what items I had on hand.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Sharon | January 8, 2009 at 5:35 pm
Yum, that looks good. I could use a bowl of soup right about now…
2. chickinthekitchen.com &ra&hellip | January 11, 2009 at 8:51 pm
[...] rest of the week made up for it. Southwestern Chicken & Vegetable Soup didn’t disappoint. Skillet Gnocchi with Spinach & White Beans was the standout of the [...]
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