Monday, November 1, 2010

Soups on Sunday - Monday Edition + a pic

Yes, it is Monday and I am nonetheless offering Soups on Sunday. You all understand. Yesterday was a bevy of excitement around here -- costumes, candy, pumpkins, spider webs, candy, friends, balloons, more candy, and finally, sugar-high induced sleep.

So I shamelessly offer soup on Monday. Because I love soup and soup is easy! And I need a little easy this morning. And this is truly a weeknight soup -- only a 30 minute simmer period required (and honestly, you could probably stop at 20 if that's all the time you have)!

So wipe off the cob webs, eat a piece of the kids' candy and prepare soup on Monday!



  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
  • 1 small onion, chopped
  • 1 cup sliced carrots (about 3 small)
  • 2 1/2 cups sliced zucchini (about 2 medium)
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
  • 2 (14.5-ounce) cans chicken broth
  • Grated Parmesan, optional


In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.
image and recipe via Food Network.

And because you know I can't resist, I'll shamelessly add a Halloween picture of my darling duo.

And I realize I stole this painted pumpkin idea from someone here in the blogosphere! Thank you, thank you, thank you! They were quite a hit and it really did allow the kids to be more involved (because I still refuse to allow them to wield sharp battery operated knives - for all our sakes). 

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