This soup is easy and light. It’s a great dinner for when you don’t feel like fussing around in the kitchen or when you have too many dishes to do and don’t want to make too many more. I used chicken wings and chicken tenders for this recipe. They were leftover from cleaning a full chicken days before. You can, in fact, use any meat you like, or omit the meat all together! If you make this completely vegetarian, I would use beans instead of meat to make it a bit more filling. I used fresh tomatoes in this recipe because they don’t add as heavy of a flavor as canned, but either works fine. Also, I don’t mind overcooked chicken in soup, but if that bothers you, you should remove the chicken after searing it and then add it back in when you add the stock. Check the chicken before serving to be sure it is cooked through.
Lastly, most of the measurements for this recipe are approximate. If you like having more exact numbers, a proper mire poix should be two parts onions, one part carrots, one part celery. The rest of the veggies can be about one cup.
The entire pot of soup is about 13 WW points. You should be able to get about six servings from this, which makes each serving 2 WW points.
The crouton points will vary based on how much oil and the type of bread you use. For the croutons pictured, I used my bread rolls recipe from the turkey burgers and 2 TB of olive oil, making the entire pan 24 WW points. If you split this between six bowls, it makes an additional 4 points.
If you grate 1 TB of parmesan in each bowl, it only adds 1 point.
For each serving with all the garnishes, this recipe is about 7 WW points.
If you want to make this less points, you can omit the white wine, use chicken breast, and use a low calorie bread, such as Sara Lee 45 Calorie Multi-Grain Bread. These changes would make this recipe about 4 WW points per serving.
Ingredients:
2 TB olive oil
2 large chicken wings
To Taste dry herbs, such as oregano, thyme, and bay leaves
1 medium onion, medium dice
Up to 1 head celery, cut similar size to onions
1 cups carrots, cut similar size to onions
5 cloves garlic, minced
Splash white wine
2 medium tomatoes, diced similar size to onions
3 each green onions, sliced thin
1 cup green beans, cut similar size to onions
To Cover chicken stock / water
For Garnish Garlic Croutons & parmesan
1. Heat the oil in a heavy pot until almost smoking. Add the chicken and herbs and lower the heat to medium. The herbs will toast and have a deeper flavor when added at this time. Season generously with salt and pepper.
2. Once the chicken is nicely browned, add the onions, celery, carrots, and garlic. Season again to help the veggies weep.
3. When the veggies have cooked down a bit and the bottom of the pot has begun to brown and form a kind of crust, add the splash of wine to deglaze. Reduce the wine until almost completely gone.
4. Add the tomatoes and season again to help them weep. When plenty of liquid has leaked from the veggies, add the green onions, green beans, and stock.
5. Bring the soup to a boil over high heat, then reduce to a simmer for about 10 minutes.
6. The soup is ready to eat at any point after this. You can leave it on low heat if you aren’t hungry right away, though after about an hour, the veggies and chicken may begin to overcook and break down.
7. When ready to serve, top with a handful of Garlic Croutons and shave some parmesan cheese.
Garlic Croutons
Croutons are simple and super delicious. We almost ate all of them before using them in the soup! These would be great in a salad or any other soup. These are not exact measurements at all because all of it would depend on the amount of bread, the kind of bread, how old the bread is, and how even your oven heats.
Ingredients
Bread, large dice
Olive Oil
Salt & Pepper
Garlic Powder
1. Preheat to 350 degrees.
2. Toss everything together in a large bowl until evenly coated. Try one to check the seasoning. They should taste delicious and just a little too salty. They will mellow once baked.
3. Spread out evenly on a baking sheet and bake until golden, about 15 minutes.
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