262. CHICKEN, BACON, and VEGETABLE SOUP with PARMESAN CROUTONS

serves 4


Reserved chicken carcass, defrosted
4 fresh thyme sprigs
1 bay leaf
Reserved chicken, defrosted
Reserved vegetables, defrosted
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
Reserved bacon strips, cut into 1-inch pieces

for Parmesan croutons
8 slices French Bread
1/2 cup freshly grated Parmesan cheese

In a large pot, add the chicken carcass, thyme sprigs, bay leaf, and 12 cups of water. Bring to a boil, reduce to a simmer, and cook for 45 minutes. Remove the carcass, bay leaf, and thyme sprigs. Add the chicken, vegetables, salt, and pepper and heat through for 15 minutes. Adjust seasoning to taste with salt and pepper, if needed.

Parmesan croutons: Heat broiler. Sprinkle the cheese over the bread slices and broil until the cheese is bubbling. Ladle the soup into bowls and top with the bacon pieces. Serve the croutons on the side.


courtesy of: Real Simple Solutions pamphlet / Real Simple Magazine, pp. 36-37