bonnie’s sympathy soup
No matter what is going on in your life, a big steaming bowl of this Sympathy Soup is guaranteed to make it seem so much better. It is truly a Soup for the Soul. This is one of our Fall Favorites. Make a pot for someone you love. I am happy to share this recipe with my Justapinch friends. Enjoy! ~Bonnie
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yield
6 to 8
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For bonnie’s sympathy soup
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1 large raw chicken breast, chopped and sauteed
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2 ribs of celery, diced
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4 carrots, thin sliced
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1/2 head small tight cabbage, knife cut into small shreds
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1 large onion, chopped
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2 large cloves of garlic, minced
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2 potatoes, peeled, large dice
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1/2 cup corn, frozen or fresh
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four 14.5 ounce cans swanson's vegetable broth
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2 tablespoons paprika
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1 tablespoon organic flour
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2 teaspoons dried leaf marjoram
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kosher salt and coarse ground black pepper to taste
How To Make bonnie’s sympathy soup
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1Heat a skillet over medium high heat with 2 tablespoons olive oil. Saute the chopped chicken until lightly brown, then turn the heat to medium and add the onion, carrots, celery, cabbage, and garlic and cook for about 4 minutes. -
2Sprinkle the flour and paprika over the mixture in the pan and stir to mix it in, and then add about a cup of the vegetable broth, smooth stir so there are no lumps, and then add the rest of the broth, a little at a time, stirring frequently. Turn heat to medium high. Bring to a boil. Season with salt and pepper. Cover and simmer on low 30 minutes.
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3Add the diced potatoes, corn, and marjoram. Cover and simmer for 20 or 30 minutes on low until the potatoes are tender but still firm. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for BONNIE’S SYMPATHY SOUP:
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