Wednesday, April 11, 2007
In the Kitchen: Chicken Tomatillo Yellow Squash and Green Chili Soup
I decided since I caught a cold, that a good hearty chicken soup was in order. I started with a package of chicken thighes (Skin on, but removed), one chicken breast, and cooked it in Chicken broth with garlic and hot fire roasted green chili. After the chicken had cooked a bit, I added 6 cut up tomatillos. I cooked this till the chicken was about done and then added about 3/4 cup of rice and 2 yellow squash (sliced). When the chicken was falling off the bone, I served the soup with field green salad with gorgonzola cheese sprinkles with basalmic vinegar and olive oil dressing.