In your soup pot, sauté the poblano and green onion in the olive oil over medium heat for about seven minutes until slightly tender. Add the garlic and sauté for a couple more minutes.
Chicken Soup with Spring Vegetables
(Serves 4)
- 1 small poblano pepper, cored, seeded and diced small
- 1 cup green onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 Tb olive oil
- 6 cups chicken broth or water plus chicken bouillon
- 3 stalks celery, diced small
- 3/4 cup orzo or other small pasta
- 2 cups roasted chicken, diced
- 1 cup corn kernels, cut off the cob or frozen
- 2 cups fresh asparagus, cut on the diagonal into 1-inch pieces
- 1 cup fresh basil leaves, slivered
- 1 cup fresh parsley, chopped
- Juice of 1 lemon
- salt and pepper to taste
Add the chicken broth and celery and bring it to a boil. Add the orzo and chicken and reduce the heat to a medium-high simmer. Cook for 10 1/2 minutes until orzo is done but firm. Add the corn and asparagus and cook for about five minutes until they are both crisp-tender. Remove from heat, add the salt, pepper, basil, parsley and lemon juice. Let stand for just a couple of minutes and serve.
