A Cold Night’s Soup

Brrr!  Although we are not digging out of miles of snow and ice, the cold snap is hitting us here where I live.  Frost on the windows in the morning and waking to a 55 degree house remind us (a bit!) how other people in other climes live.

Tonight, the idea of a salad left me feeling cold – ugh!  Soup sounded good, so soup for supper it became.  Leftovers and a few vegetables here and there, and this is what we have.

California Cold Night Soup

Olive oil
1 large white onion, chopped fine
3-5 minced cloves fresh garlic
2 carrots, peeled and sliced
2 zucchini, diced
5 tomatillos, diced
2 cooked chicken breasts, diced
Basil, oregano, ancho chili powder, pepper, salt
1 T tomato paste
1/2 c. Italian parsley, chopped
1 qt. low sodium chicken broth (like from Trader Joe’s)

Add 1-2 T oil to large kettle. Add onions and garlic; saute till it begins to caramelize a bit. Add the vegetables; continue to cook. Add herbs, tomato paste, parsley and chicken. Cook a bit longer, then add chicken broth. Simmer about 20 minutes.

Balance flavor with a bit of lemon juice to taste.

Serve with a garnish of parmesan cheese curls.

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