I made an easy soup tonight for dinner. I found it in the December 2015 issue of Rachel Ray Magazine. It was called Italian-style Rotisserie-Chicken Noodle Soup with Green Beans. What caught my eye was the green beans. We had some in the refrigerator that needed to get used and so I figured that this would be a good way to do that.

In a soup pot, heat a few tablespoons of olive oil over medium-high heat. Add 1 chopped onion, 2 ribs of chopped celery, 1 chopped green pepper and 2 large chopped garlic cloves. (Note: If you want a little heat, also add 1 red finger chili pepper that has been halved, seeded and sliced.) Season everything with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Stir in 6 cups of chicken broth, 1 can of diced tomatoes, and a piece of Parmesan rind, if available. Bring everything to a boil. Once that happens, add 1/3-1/2 pound of fresh green beans (trimmed and cut into thirds). Cook at a low rolling until the beans are crisp-tender, about 5 minutes. Remove from the heat, add 1-2 cups of rotisserie chicken that has been removed from the bone and cut into bite-size pieces. Stir until everything is warmed through, about 3 minutes. Discard the Parmesan rind, if using. The recipe calls for cooking some egg noodles with the soup but since I made the soup in the middle of the afternoon, we just cooked some noodles later, right before we were ready to eat the soup.

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