Chicken and Vegetable Soup
Chicken Vegetable Soup….MMMM Good! I cannot think of a more filling and hearty soup than this one. Your tummy will be extremely satisfied and your palate even more pleased. It is a stand-alone meal; because, it has a plethora of ingredients, that will not disappoint your appetite.
Winter time is the perfect time to make soup. I chose this one because, as a kid, my dad made a very similar version for me, when I was in 3rd grade for a classroom feast; and, I never forgot the taste. We had a project about the Pilgrims and the soup that we made was called: Stone Soup. Yes! A washed stone went into the pot while the soup was being made with lots of veggies. I am older now, and it may have been a folktale, but I was eight years old and was mesmerized.
Chicken and Vegetable Soup
8
servings10
minutes1
hourIngredients
3 cups reduced sodium chicken broth
2 cups water
1 tablespoon salt
1 teaspoon black pepper
2 skinless chicken breasts, steamed or boiled
1 tablespoon parsley flakes
1 tablespoon garlic powder
1/2 cup sugar
1 medium onion, chopped
4 celery stalks, chopped
4 large carrots, chopped
10 small red potatoes, cut in half
1 bag mixed veggies (corn, string beans, peas, onions and carrots)
1 can tomato sauce ( 15 oz )
1 can tomato paste ( 5 oz )
Directions
- In a large pot pour in chicken broth and add cooked chicken and all of the other ingredients.
- Cook on medium low heat for 1 hour. (Constantly stir throughout because the broth will thicken and Feel free to add a little water as needed.)
- Take off heat and allow to cool slightly before devouring!
Notes
- Add as much water as you would like depending on how loose you want the broth.
My love of food had already been cultivated a few years before that and, even now, as an adult, if I do not have a full meal, this soup keeps me from being hangry. Yes…Hangry! Hungry and Angry because I get mad from not eating.
Back to the Chicken Vegetable Soup. It is filled with lots of hearty cooked chicken breasts chunks, which I steam for about 20 minutes in a steamer. I add all kinds of vegetables to my big pot. I will buy a bag of store bought frozen mixed veggies and fresh ones too. I add all of the veggies, chicken, reduced sodium chicken broth, tomato sauce, tomato paste, pepper, salt, parsley flakes, garlic powder and sugar to taste. And, the aroma wafting throughout my house smells Heavenly. Ahhhh….It smells so Good! I can hardly wait to have a hefty bowl.
When the soup is almost done, the broth will be thick and hearty. Feel free to add more water if you want a thinner broth. You will have soup to eat for days which is great, especially, when you do not know what to cook or, do not feel like cooking. It is even a good soup to freeze and once thawed and heated, it tastes just as fresh as the very first day you made it. So, in other words, you cannot go wrong in choosing to keep this as a go-to meal choice in your household.
Again, like a lot of my recipes, feel free to subtract and add anything that suits your palate. If you are not an onion fan, then delete the onion. I added what I used, to give you a gauge of what you might want in your own pot. If you are a vegetarian, then exclude the meat. It will still be just as hearty with the potatoes, celery, carrots, string beans, green peas, and corn.
Soup has been around for ages. And if it was good enough for the Pilgrims; then, it is good enough for me. It is cheap to make and very quick. Feel free to use all bagged veggies if it saves you time. You can even buy a rotisserie chicken and cut it up if you wish. I like using a mixture of vegetables because I have a fetish for cutting things in my kitchen. I love the way my knife slices the carrots perfectly.
Food is meant to be enjoyed and especially shared with others. Enjoy every savory bite and remember to refrigerate or freeze the leftovers, so that you will not get Hangry like me.
Happy Slurping!
-Madison
