Cooking Camp 2018

Quick Chicken Soup

Serves 12

            4 cups water

            2 (32-ounce) carton fat-free, lower-sodium chicken broth

            2 tablespoon olive oil

            1 cup chopped onion

            1 cup chopped celery

            1 teaspoon salt

            1 teaspoon freshly ground black pepper

            2 carrots, chopped

            4 cups chicken breast, boiled and cut into small pieces

            4 tablespoons chopped fresh flat-leaf parsley

           

     1. Combine 4 cups water and chicken broth in a medium pot and heat.

     2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan and sauté onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and bring to a boil. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Garlic Toast:

Serves 10-12

1/4 cup olive oil

1 teaspoon garlic, minced

1 baguette, sliced 1/4-inch - 1/2-inch thick

kosher salt, sprinkling

fresh ground black pepper

Directions:

1) Preheat oven to 375 degrees. Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.

2) Slice the baguette into 1/4" to 1/2" thick slices. Using a pastry brush lightly wipe both sides of the bread slices with garlic oil and sprinkle with salt & pepper. Arrange on the baking sheet and bake for 5 minutes on each side. (Each child can make their own toast.)