Cooks' Note
Good ol’ chicken soup is the staple in just about every kitchen around the world—from homes to VIP gatherings. Here it’s served with tomatoes and green beans. If you use frozen beans, don’t thaw before adding to the soup— they will be cooked perfectly when the soup is done. To put a little extra flavor in clear broths, add some finely chopped green onions, including the tops, or even small bits of chicken, steak, or other meat.
Recipe information
Yield
serves 6
Ingredients
3 2/3 cups chicken broth (two 14 1/2-ounce cans)
One 14 1/2-ounce can diced tomatoes
1 medium yellow onion, chopped
1/2 stalk celery, chopped
1/4 teaspoon dried basil
1/4 teaspoon ground white pepper plus additional to taste
One 8-ounce package frozen green beans
Salt to taste
Preparation
Combine the broth, tomatoes, onion, celery, basil, and white pepper in a 3-quart saucepan. Bring to a boil, then add the frozen green beans. Reduce the heat to medium-low, cover, and cook for about 30 minutes, until the vegetables are tender. Add salt and more white pepper to taste.
