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Recipe Collection: Chicken Vegetable Soup

admin October 20, 2011

This soup recipe is actually quite versatile.  It’s my standard “chicken vegetable” recipe, but I vary the vegetables a lot depending on what’s available or what I feel like having.  However you do it, it’s delicious!  My family generally likes it too (except those who don’t like soup).

Chicken Vegetable Soup

Chicken Vegetable Soup

Ingredients:

  • 2 tbsp. olive oil
  • 1/2 medium onion, chopped
  • 2 – 3 cloves garlic, minced
  • 3 – 4 carrots, peeled and chopped
  • 1 large potato, chopped
  • 1/2 c. peas
  • 1/2 c. garbanzo beans*
  • 2 – 3 celery ribs, chopped*
  • 1/2 c. other beans/veggies* (broccoli, corn, peppers, etc.)
  • 4 c. chicken stock
  • 2 c. tomato sauce
  • 1/2 tsp. basil
  • 1/2 tsp. thyme
  • 1 c. chopped chicken (cooked or uncooked)
  • Salt and pepper to taste

Directions:

Gather up all your ingredients.  Aren’t they pretty?

Chop your root veggies — I used onion, garlic, celery, and carrot this time.

Add them to a 4-quart soup pot with the olive oil and saute until softened.

Then, add the chicken stock.

Add the tomato juice and spices, then the rest of your veggies.  It’s time to simmer for awhile!

Let the soup simmer on low-medium for 2 – 3 hours, until all the veggies are totally cooked and the flavors are blended.  Serves 3 – 4.

Yummy!  Perfect for a cool fall day. 🙂

What are your favorite veggies to add to a soup?

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3 Comments

  1. Mmm…looks delicious and absolutely perfect for this chilly fall weather!

    Reply

  2. This looks yummy! Two questions: What does the * mark next to some of the ingredients mean? Are the beans cooked or dried? Thanks!

    Reply

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I’m Kate, mama to 5 and wife to Ben.  I love meeting new people and hearing their stories.  I’m also a big fan of “fancy” drinks (anything but plain water counts as ‘fancy’ in my world!) and I can’t stop myself from DIY-ing everything.  I sure hope you’ll stick around so I can get to know you better!

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