I realize it’s the end of July and over 100 degrees outside but I just needed a bowl of soup tonight. It’s been one of those sore throat kind of days and all I have wanted was my mom’s chicken vegetable soup. Instead, I opted for all the fresh, summer veggies I could find while they’re still in season and made my own version of a classic.
Today was my second day of my second baking phase. We made french bread, focaccia (which I used for a panini tonight), and an awesome chocolate cherry sourdough.
1 tsp olive oil
1/2 sweet yellow onion, diced
3 cloves garlic, minced
1/2 cup green onion, finely sliced
corn on cob, baked and kernels removed
1 zucchini, small diced
1 yellow squash, small diced
2 cloves of garlic, minced
bunch of parsley
bunch of basil, torn
1 14 oz can of diced tomatoes with juices
6 cups of vegetable or chicken stock (I used up my homemade chicken stock)
kosher salt and cracked pepper to taste
Heat a Dutch oven over medium heat with olive oil. Add the onion and sauté for 2 minutes then add the minced garlic and and green onion until fragrant. Add the zucchini, squash, corn, diced tomatoes and chicken broth. I also added the cob from the corn and whole parsley (stems included). Simmer on medium low heat for 45-60 minutes(depending on how soft you like your veggies).
2 breast of chicken, seared in sauté skillet
2 T mayo
1 tsp sirracha
foccacia, sliced horizontal
1 T torn basil
2 slices of extra sharp cheddar
I made this panini in the oven because I don’t have a press. Broil both sides, add cheese on one side and sirracha mayo on the other, add chicken, basil, and broil until melted.