Hearty Veggie Bean Chicken Soup

Hearty Veggie Bean Chicken Soup

This week, the members of I Heart Cooking Clubs (IHCC) are making any Jacques Pépin recipe that can be made in 30 minutes or less! Oh yes, I love quick-cooking recipes; the less hassle, the better. This is especially true if you have an under-2yo toddler who demands your undivided attention. :)

Jacques Pépin has a really nice quick-cooking soup recipe called Hearty Vegetable Bean Soup, which can be ready in about 30 minutes. He uses whatever veggies he has in his fridge, plus canned beans. He also serves this soup with grated Gruyère and chunks of country bread.

Sounds really good, so here's my adapted version. I add chicken breast and homemade chicken powder to make this soup non-vegetarian. I don't have Gruyère and country bread in my kitchen, so I do an Asian twist and serve this soup with steamed red rice.
 

Recipe adapted from Jacques Pépin: More Fast Food My Way.

Ingredients: 

(Serves 4) 

4 cups water 
1 cup chicken breast, cubed 
2 cups leek slices 
1 cup orange carrot, diced 
1/2 cup purple carrot, diced 
1 cup celery, diced 
2 tablespoons olive oil 
1 tablespoon homemade chicken powder

1 can garbanzo beans (chickpeas), drained

How to:

1. Combine water, chicken breast, leek, both type of carrots, celery, olive oil, and chicken powder in a large soup pot. Bring to a boil, cover, reduce the heat to low, and boil gently for about 20 minutes.

2. Add the beans and bring to a boil again. Boil for about 8 minutes. Remove from heat. Serve with steamed red rice.

The soup's purplish color derives from the purple carrot.

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Fast Food Jacques's Way!