A Soup to Battle the Rainy Day Blues

by Christine Chan — April 24, 2008

I grew up in Seattle, Washington where every April feels like one long drizzle. I actually love the rain, but by this time, I'm ready for spring sunshine. Still, this season has its pleasures--one of which is hot bubbly soups, which aren't quite the thick stews of winter nor the light broths of spring. Laden with fresh vegetables, herbs, and lemon juice, this recipe will cheer you up in no time.

Zesty Chicken Soup

2 chicken breasts, cubed
3 cans chicken stock
3 large tomatoes, cubed
1 carrot, sliced
½ white onion, chopped
14.5oz can red kidney beans
1 stalk celery, chopped
1 cup corn kernels
1 cup green peas
3 cloves garlic, sliced
1TBsp black pepper
1TBsp red chili flakes
1TBsp olive oil
2TBsp fresh or dried basil
Handful of cilantro
Half a lemon, squeezed
Black pepper to taste

Heat the garlic in oil in a medium soup pot for 1 minute. Sauté chicken and black pepper for 2 minutes. In the same pot, stir in chicken stock, tomatoes, carrots, onion, celery, beans, corn, peas, black pepper, chili, and basil. Bring to a boil.

Reduce heat to low, cover and simmer for 30 minutes.

Remove from heat. Add cilantro and lemon juice for a final zest. Serve with hot bread or a salad.