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| Version | User | Scope of changes |
|---|---|---|
| Apr 28 2007, 11:50 AM EDT (current) | julier | 86 words added |
| Apr 25 2007, 11:10 AM EDT | julier | 141 words added |
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Easy and Quick Microwave chicken soup.
1 skinless chicken breast or leg
1 onion cut into quarters
1 bay leaf
1 boulion cube (optional)
4 or 5 stalks of celery cut up
4 or 5 cut up carrots or 1/2 lb. of peeled baby carrots
salt and pepper to taste
water to cover
Place ingredients in a microwave safe container large enough to completely cover the ingredients. Loosely cover the container with plastic wrap or a cover and cook on high for 20 minutes. That's it.
I like to have this soup on hand in the refrigerator. I buy a head of cabbage and shred half of it. Add it to a sauce pan with about a 12 oz. can of tomato juice, one bouillon cube and about a cup of water. I also add ½ of a chopped onion and two tablespoons of vinegar—balsamic or wine—and two tablespoons of sugar and two whole cloves. Cook until the cabbage is soft. If needed, add more water. Add more or less vinegar to taste and salt and pepper as needed. This keeps in the refrigerator for over a week and you can make a vegetarian meal out of it by adding a can of white beans to the soup. For a meat meal, add ¼ lb of browned ground beef. It tastes good with sausage, too.
