10-Vegetable Chicken Soup

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SF Gate

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Ingredients

5 cups broth reserved from Coq au Vin

2 cups diced cabbage

6 frozen artichoke hearts, chopped

3 medium mushrooms, thinly sliced

2 medium carrots, thinly sliced

1 small zucchini, diced

1 ounce pea pods, halved on the diagonal

1 leek, white part only, diced

1 medium tomato, diced, or 1/2 cup canned crushed tomatoes

1/4 pound broccoli flowerets, cut into small pieces

1/2 cup drained canned corn

Meat from 1 chicken thigh (from Master Recipe), shredded or finely diced

Salt (optional)

Freshly ground black pepper

4 teaspoons basil olive oil

Grated Romano or Parmesan cheese

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