Soup’s On--Already

It doesn’t have to take all day to make a pot of hearty soup. With canned broth, a little liquid bouillon for a more concentrated chicken flavor, leftover cooked chicken or roasted chicken from the deli counter and packaged vegetables ready for cooking, you can serve a hot bowl of chicken-vegetable soup in less than 30 minutes.

We should make it clear that you’ll get a better-tasting soup if you take the time to make a fresh chicken broth and use freshly chopped vegetables--not a difficult task, and one you can get going then practically ignore on the weekend to have ready to eat throughout the workweek.

We know, however, that there are times when even the most organized people can’t plan ahead. This soup is for those times.

The package of fresh vegetables we used is intended for stir-frying; the broccoli florets, baby carrots, snap peas and chunks of celery are also just the right size for this soup recipe. Check the vegetables carefully before you buy, however; the quality can be uneven. If you aren’t satisfied with what you find in the store, substitute the frozen variety with the same vegetables plus green beans and water chestnuts.

Biscuits flavored with thyme and cheese are fast and easy if you make the drop variety, which also eliminates waste. Reduced-fat ingredients makes them lighter but still flavorful.

Menu (30 MINUTES OR LESS)

Quick Chicken Vegetable Soup

Cheese and Herb Biscuits

COUNTDOWN

20 minutes ahead: Bring broth to boil for soup. Heat oven to 450 degrees and begin preparing biscuits. Set aside baking sheet with biscuits ready to bake until time to put in oven.

15 to 10 minutes ahead: Stir in orzo and vegetables and bring soup to boil. Put biscuits in oven.

7 to 2 minutes ahead: Add chicken, poultry seasoning and bouillon to soup and heat through.

5 to 3 minutes ahead: Remove biscuits from oven.

INGREDIENTS

STAPLES

Reduced-fat all-purpose baking mix

Liquid concentrated chicken bouillon

1 (49 1/2-ounce) can chicken broth

1 pound orzo

Pepper

Poultry seasoning

Salt

Dried thyme

SHOPPING LIST

1/4 pound shredded fat-free Cheddar cheese

1 (2 1/2- to 3-pound) cooked chicken

1 quart low-fat milk

1 (1-pound) package fresh or frozen vegetables for stir-fry

QUICK CHICKEN VEGETABLE SOUP

1 (49 1/2-ounce) can chicken broth

2/3 cup orzo

1 (1-pound) package fresh or frozen vegetables for stir-fry

2 cups cut-up cooked chicken

1/2 teaspoon poultry seasoning

3 tablespoons liquid concentrated chicken bouillon

Salt, pepper

Bring broth to boil in large stockpot or Dutch oven. Stir in orzo and vegetables. Return to boil, then reduce heat and cook 8 minutes, stirring occasionally.

Add chicken, poultry seasoning and bouillon. Heat through. Season to taste with salt and pepper.

4 to 6 servings. Each of 6 servings:

253 calories; 1,339 mg sodium; 44 mg cholesterol; 7 grams fat; 28 grams carbohydrates; 20 grams protein; 0.48 gram fiber.

CHEESE AND HERB BISCUITS

2 cups reduced-fat all-purpose baking mix

1/2 teaspoon dried thyme

1/2 cup shredded fat-free Cheddar cheese

3/4 cup low-fat milk

Combine baking mix and thyme in medium bowl. Stir in cheese, then milk until soft dough forms.

Drop large spoonfuls of dough onto ungreased baking sheet. Bake at 450 degrees 10 to 12 minutes, until golden brown.

8 biscuits. Each biscuit:

132 calories; 398 mg sodium; 3 mg cholesterol; 2 grams fat; 22 grams carbohydrates; 5 grams protein; 0.77 gram fiber.

* Vietri Italian pottery from Yellow Door, Rolling Hills Estates.

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SHORT CUTS

*Use a pan with a bottom the diameter of your largest burner so the chicken broth will heat as quickly as possible.

*Packaged fresh vegetables for stir-fry are ready to use; they require no chopping.

*Making drop biscuits eliminates rolling out the dough and the need for a biscuit cutter.

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COOK’S TIPS

If trying to increase flavor in chicken broth, use liquid concentrated chicken bouillon rather than cubes or granules.