Make one flavorful soup base then use it to easily create three deliciously different soup varieties! Don't want to make all 3 soups at once? Then freeze the base to use later. Click the "tips" tab to see the recipes!
Ingredients
- 3 tablespoons olive oil
- 3 large onion, diced (about 3 cups)
- 6 stalks celery, diced (about 3 cups)
- 6 medium carrot, peeled and diced (about 3 cups)
- 3 cloves garlic, minced
- 12 cups Swanson® Chicken Broth or Natural Goodness Lower Sodium Chicken Broth or Organic 100% Natural Chicken Broth
- 3 cups shredded or diced cooked chicken
Instructions
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Tips
- Middle Eastern Chickpea & Couscous Soup: Stir about 5 cups base soup, 1 cup rinsed canned chickpeas and 1 cup cooked Israeli couscous in a 4-quart saucepan and cook until hot. Stir in 2 tablespoons lemon juice and 2 tablespoons chopped fresh parsley before serving.
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Step 1
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.
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Step 2
Add the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender. Stir in the chicken and cook until hot. Season to taste. Enjoy the base soup as is or customize using one of the options in our tips section.
