Recipe Collection: Chicken Vegetable Soup

Written by Kate TietjeIt’s my standard “chicken vegetable” recipe, but I vary the vegetables depending on what’s seasonally available (that’s huge when eating seasonally) or what I feel like having that day.

The best part is that you don’t. his recipe to the T. Just use what you have, or add other things you and your family enjoy, and enjoy a versatile meal. However you make it, it’s going to be delicious!  Heck, my family thinks so (or at least the soup lovers do).

Chicken Vegetable Soup

This recipe serves 3 – 4 people.

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 cup peas
• 1/2 cup garbanzo beans
• 2 – 3 celery ribs, chopped
• 1/2 cup other beans/veggies (broccoli, corn, peppers, etc.)
• 4 cup chicken stock (learn how to make chicken bone broth)
• 2 cup tomato sauce (learn how to make & can tomato sauce)
• 1/2 tsp. basil
• 1/2 tsp. thyme
• 1 cup chopped chicken (cooked or uncooked)
• Salt and pepper to taste

Directions:

Step 1: Chop your root veggies — I used onion, garlic, celery, and carrot this time.

Step 2: Add them to a 4-quart soup pot with the olive oil and saute until softened.

Step 3: Then add the chicken stock.

Step 4: Add the tomato juice, spices, and the rest of your veggies.  It’s time to simmer for a while!

Step 5: Let the soup simmer on low-medium for 2 – 3 hours until all the veggies are totally cooked and the flavors are blended.

Yummy!  Perfect for a cool fall day. 🙂

What are your favorite veggies to add to a soup?

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