No other dish is as timeless, as satisfyingly sip-able and as convenient as soup. In fact, the word restaurant, originating in 16th century France, was inspired by the restorative elixir sold there by street vendors, the first chicken soup for the body and soul.
As a quick meal before a home game, a slow-cooked pot of perfection or the hearty highlight to a Super Bowl showdown, soup is the undeniably restoring meal, the clutch player for any chef’s line-up.
Swanson brand broths and stocks have built an ingredient empire on the belief that boiling a chicken carcass with a mirepoix of vegetables, fresh herbs and several gallons of water isn’t an option for most soup-makers a.k.a. busy home chefs. The next best thing to homemade stock, Swanson has taken January’s position as National Soup Month seriously by launching an impressive collection of winter soup recipes, made hours easier by beginning with their products. (Most can be made well in under a half hour, and one slow simmers in the crock.)
So in response to the age-old question of which came first, the chicken or the egg, perhaps a more significant question exists to be answered— which came first, the soup or the spoon? Either way, it’s all good eating.
Recipes and images courtesy
Chicken & Tortellini Stew
What You’ll Need
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons vegetable oil
3/4 pound skinless, boneless chicken breast halves, cut into cubes
1 cup frozen crinkle-cut carrots
1 cup frozen cut green beans
3/4 cup chopped onion
6 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 of a 12-ounce package uncooked dry cheese-filled tortellini (about 1 cup)
2 tablespoons chopped fresh parsley
How to Make It
1. Stir the cornstarch and water in a small bowl until the mixture is smooth.
2. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken from the saucepot.
3. Heat the remaining oil in the saucepot over medium heat. Add the carrots, beans and onion and cook until they’re tender-crisp.
4. Stir in the broth and heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and cook until the chicken is cooked through.
5. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens.