This is one of our favorite recipes! My kids love it, it makes a ton so we have leftovers or freezer meals, it’s inexpensive to make, it’s healthy, and did I say my kids love it?? The veggies are pretty interchangeable. I usually just use whatever vegetables I have that need to get eaten. I add noodles on occasion. I don’t usually measure my veggies either so this is an estimate. Eye-ball it and add more if you want more! Don’t be scared off by the long list of ingredients. I can make it for a few dollars and it lasts for days!
My 5 year old requested this for lunch today, but it was lunch time and it takes about an hour to make so we had it for dinner. They gobbled everything in their bowl up! I’ve been making this for about three years and it never gets old. It’s one of our staple foods during the fall and winter seasons, and we don’t grow tired of it until spring. Then we wait until fall so it’s a new food to throw back into the rotation. I also make this when I have a neighbor or friend to cook for. It’s great when you’re sick too. It’s light, but gives your body the nutrition it needs to heal.
Chicken and Vegetable Soup:
- 1/4 cup Extra Virgin Olive Oil
- 1 small chopped onion
- 1-2 cups chopped carrots
- 1-2 cups chopped celery
- 1 chopped zucchini (optional)
- 12 cups water + bullion
- 1-2 cups diced potatoes (red or russet- we prefer red)
- 2 cans of green beans (or a few handfuls of fresh)
- 2 cans of corn
- A few scoops of frozen peas
- 2-3 cooked & shredded chicken breasts or part of a rotissery chicken
- 3/4 tsp Basil
- 3/4 tsp Thyme
- 1 Tbs Salt
Step 1. Warm oil in stock pot. I have one similar to this one and I love it. Rachael Ray Hard Anodized II Nonstick Dishwasher Safe 10-Quart Covered Stockpot, Orange
Step 2. While the oil is warming; chop the carrots, onion, celery, and zucchini. Add to oil, sautee & stir frequently for 3-4 minutes.
Step 3. Add water and bring to boil. Add bullion and potatoes and boil for 10 minutes. You could add noodles here too or cook them separately and add them at the end with the chicken and spices.
Step 4. Add any remaining vegetables: beans, corn, peas etc. and boil for 7ish minutes (until everything is soft).
Step 5. Stir in chicken and spices. It’ll be VERY hot so turn off the stove, but allow the flavors to sit together for a few minutes then serve.
(Side tip- Easy way to cook chicken: Thin breasts out if needed (usually is) and place them in an 8×8 glass baking dish. Fill dish until you’re about 1/2 inch above the chicken, and cover the dish with plastic wrap. Cook in the microwave for about 10 minutes. It comes out perfectly cooked and moist. Shred and add to soup at the end! I’ll usually have this cooking while the potatoes are boiling. You could throw some spices in with it, but it’s not really needed for this dish.