2-4 tablespoons olive oil 
I haven’t turned on my stove for a while since I was a lucky girl who gets to eat Mom’s packed dinner every day. I’ve always loved cooking. I enjoy having a glass of wine and listen to Andrea Bocelli while preparing a meal. Cooking for me is therapeutically, and actually helps me to relax.
Last Sunday, I decided to prepare a hardy chicken vegetable soup for myself. Sometimes after a hard day at work, a home made soup can help clam the nerve down.
Here is the recipe. It’s really simple and not a lot of preparation.
1 yellow onion - chopped
2 tablespoons finely minced garlic
Kosher salt
Red pepper powder
1/2 teaspoon freshly ground black pepper
1 can of sweet corn
1 cup of mushroom (white or wild)
2 zucchini chopped
2-3 bell pepper (it can be any color) chopped
2 quarts chicken or vegetable broth
1 package of pre-cooked wild rice
Few pieces of pre-cooked chicken breast for the store (Deli section)
1/4 cup packed, chopped fresh parsley leaves
Heat the olive oil in large pot over medium-low heat. Once hot, add the onion, garlic, and a pinch of salt and stir until they begin to soften and turned golden brown, approximately 7 to 8 minutes. Add the bell pepper, zucchini and mushroom, and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add corn, wild rice, chicken piece and pepper. Reduce the heat to low, cover, and cook until the vegetables and rice are tender, approximately 20 minutes. Remove from heat and add the parsley and black pepper. Season w/ kosher salt and some red pepper powder, and ready to serve.
Chilled white chardonnay goes well with this soup. Perfect light summer dinner! Enjoy it!
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