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Made a quasi-healthy soup today. Wanted to make this for a while but then I'd get too tired, have no time, etc. But today I happened to have all the ingredients so why not.
Ingredients:
1 chicken breast
onions and scallion (used whatever bits were already peeled)
few cloves garlic
1 celery heart
few carrots
few potatoes
broccoli
cremini mushrooms
red bell pepper
green bell pepper
half a teaspoon of dried thyme
3 small bay leaves
half a bottle of white wine
frozen peas
fresh dill
cream
salt and pepper
olive oil
Cut up chicken breast in bite sized cubes. Heat olive oil and brown the chicken. Take chicken out and reserve. Add a little more oil and add cubed onion and scallion scraps. Salt and pepper as each ingredient is added. After onion softens a little, add the celery and carrots. Let juices run a little. Add white wine to scrape up the brown frond developed from the browned chicken. Add thyme, bay leaves, and water to cover vegetables. Bring to boil.
Meanwhile, peel and cut potatoes. Add to soup. Once the soup comes to a boil, lower the heat and let simmer. Peel the broccoli stalks and cut the florets. Deseed the peppers and cut into medium dice. Wash mushrooms and slice. Add all the vegetables to the soup, and add more water if necessary. Continue to salt and pepper to taste. By the way, I meant to include sliced cabbage but there were so many vegetables as it was that I didn't have room.
Bring everything back up to a boil again. Add frozen peas, chopped fresh dill, and cream. Once soup arrives at a boil, bring heat down to simmer. Check the potatoes. If they are tender, the soup is ready.
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