Lovable Treats

Mrs. Fields Pittman & Davis

Saturday, March 9, 2013

Chicken and Broccoli Rabe Soup



                              
Broccoli Rabe
Grapeseed Oil
Chicken
Garlic
Onion
Pepper
Sea Salt
Vegetable Broth

In this recipe, there are no measurements because you should put as much
or as little of whatever you like in it.  Making it with lots of love in your
heart, mind and spirit will make it taste great regardless.  

My grandmother usually cooked without measuring unless she used her 
hands and she was an excellent cook.  

I like to cook with the minimum amount of work and tools to keep the
kitchen neat and easy to clean so we will add enough canola oil to coat
the bottom of a stock pan.  Add diced onions and sliced garlic to sauté.
Now add diced chicken, salt, and pepper and cook until almost done but
brown on the outside.  Then add the broccoli rabe and mix it with the
other ingredients.  Cook for about 5 minutes and then add the entire
container of vegetable broth and simmer for about 15-20 minutes or
until the broccoli rabe is tender.

In this soup, you’ll notice that the bitter taste of the broccoli rabe will
mellow out.  In a pinch, you can use frozen onions, broccoli rabe and
other vegetables if you wish.  You can also use canned chicken but
keep in mind that there is quite a bit of sodium in canned meats
so you should diminish the salt used to season the soup.

Optional add ons: cubed potatoes, rice, dash of curry powder, 
sprinkling of drunken goat cheese.

Keep in mind that freshest is the best.  You should get a minimum of 4 servings.