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Forester's quick, low fat, chicken vegetable soup |
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Filed under: Recipes, How To, Boiling, Comfort Food, Light Food 
I love chicken soup, especially tasty, low fat versions full of tons of different vegetables. I make big batches and freeze it in one or two portion containers for easy use during the week. Originally I put it into Tupperware, but they were expensive and actually didn't last too long under my use. Or is it abuse? Then I switched to zip lock baggies, but you had to defrost them first, pour into a bowl or pot, then reheat the soup. Ever since the disposable, reusable plastic containers came out, I use them instead. They go to fridge, freezer, and back again. I can pop them in the microwave, and then into the dishwasher, and they go through multiple uses before wearing out.
Skinless, boneless, chicken thighs have become my poultry part of choice, and I keep several pounds in my freezer handy for quick dinners. I separate the individual thighs, remove excess fat (I freeze that separately for later use), and place them on a plastic covered baking tray in the freezer, so they freeze individually. Then I put them in large freezer zip lock baggies for storage. I slice them when they are fully or partially frozen, and if you are careful, they are actually easier to slice than when unfrozen, and you get uniform pieces which look good and cook more evenly.
Here's my relatively quick recipe for a very low fat, chicken vegetable soup. I use only dark meat for the most flavor (I loathe the flavorless chicken breast), and boneless for ease in preparation and consumption. I also use a combination of fresh and frozen produce, depending upon the season and what's available.Continue reading Forester's quick, low fat, chicken vegetable soup Permalink | Email this | Comments
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