When you go to locally-owned breakfast and lunch eatery U.S. Egg, you’re probably thinking about tucking into a stack of pancakes or a fully loaded omelet with hash browns. But did you know that the restaurants also offer a soup du jour? Chef Mario Gebran recently shared his recipe for the restaurant’s chicken veggie soup. If you want to make a smaller batch, cut the ingredients in half.
The recipe calls for onion, celery and carrots to be cut into different sizes. “The minced veggies are invisible while adding a deep, rich flavor (and texture) to the soup. The diced veggies are visible and add flavor and color.” He also advises putting the fresh herbs and spices in a spice bag that you remove before serving. “They look like tiny cloth cheese bags and you can get them at any major grocery store.”
If you don’t want to make soup at home, you can always stop by a U.S. Egg for a bowl. They offer a wide variety of soups, from chicken veggie to Cuban black bean to chicken enchilada. “Our soups are our hidden secret.”
U.S. Egg Chicken Veggie Soup Recipe
By Chef Mario Gebran
Ingredients
2 tbsp. butter
1 cup peeled and diced carrots
½ cup peeled and minced carrots
1 cup diced onion
½ cup minced onion
½ cup celery, diced
¼ cup celery, minced
2 garlic cloves, minced
8 cups chicken broth
8 oz. sliced mushrooms
1 russet potato, peeled and cut into bite-size pieces
1 bag frozen corn
1 bag frozen green peas
1 cup uncooked noodles
4 cups cooked, diced or shredded chicken (the meat from about one rotisserie chicken)
In a spice bag: fresh thyme, rosemary, one bay leaf and cilantro
Preparation
- Melt butter in a large pot over medium heat. Add (both versions at the same time) onions, celery and carrots, stirring frequently, until the diced onions are translucent, about 8 minutes. Add the garlic and cook, stirring constantly for 1 minute.
- Stir in chicken broth, place the tied-up spice bag in with the mix. Add mushrooms and potatoes. Bring to a boil and add noodles. Reduce heat to low and simmer until the potatoes and vegetables are tender, about 20 minutes.
- Stir in peas, corn and chicken (no need to thaw). Simmer for 5 to 10 minutes. Remove spice bag. Garnish with fresh cilantro and serve.
