Spring Chicken Vegetable Soup

 

Kathleen from  Cuisine Kathleen has challenged us to use birds, nests or eggs for April's Let's Dish party.  I'm sharing the painting that my son, Mike, is doing for me.  I think my Fiesta Ware dishes in the Peacock color look perfect with the painting.  Some bird houses, a nest that I made last year,  and a favorite bird complete the setting.

 

Here's a closer look at the painting.  I was hoping that it would be finished, but he still needs to work on the background.  These are all birds that visit my yard and are basically stylized to be about the same size. 

 

I always like to share a recipe and I thought I'd include a "bird" recipe.  This was found recently from The Associated Press and I adapted it to suit my tastes.  It comes together quickly and has a fresh, light taste and perfect for a Spring time meal.

1 T. olive oil

1/4 cup chopped shallots

3 cloves garlic, minced

1 large onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced

8 cups low-sodium chicken broth

1 bunch asparagus, cut into 1" pieces

1 t. dried thyme (or 3 T. fresh, chopped)

16 ounces frozen baby corn (I used Trader Joe's frozen roasted corn)

2 chicken breast halves, cooked and cubed,  or leftover rotisserie chicken)

salt and pepper to taste

In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, 6 to 7 minutes.

Add the chicken broth and bring to a simmer. Add the asparagus, thyme and corn, and chicken,  then cook just until the asparagus is tender, 4 to 5 minutes. Season with salt and pepper.

Makes 6 servings.

I am sharing this with:

Let's Dish!

Make It Pretty Monday
Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck