Chili, Soups & Stews

Chicken Vegetable Soup

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Usually I’m done with soups by this time of the year, but it’s been so cold lately I wanted to whip up a huge batch of this chicken vegetable soup to freeze & have for dinner during the week.  I came up with this recipe years ago when trying to use up some veggies – add some chicken & pasta and you’ve got a fantastic one pot meal!  This really is so delicious & makes a TON of soup, so adjust the portions accordingly if you want to make less (or just make a lot & just freeze it!!)  It is also extremely versatile: use any type of small shaped pasta, or even substitute rice or barley, add some kidney beans, spinach, & any type of veggies you have on hand.  This recipe could be made entirely vegetarian by using vegetable broth & omitting the chicken – your options are endless!

I think this soup would be great served with a side salad and some toasted bread or with a grilled sandwich.

You could try my Goat Cheese Bruschetta as a side to this soup:

Slice a loaf of French bread into one-inch slices, place on a baking sheet & brush with olive oil.  Bake at 375 degrees for about 15 min until slightly golden.  Rub a peeled garlic clove onto the grilled bread (you’ll need about 3 garlic cloves in total).  Then spread goat cheese onto each slice and top with chopped tomatoes and fresh basil.  Sprinkle with salt & pepper if desired.

Chicken Vegetable Soup

Ingredients

  • 1 tblsp olive oil
  • 1 cup diced onion
  • 1 cup diced carrots (about 4-5 carrots)
  • 1 cup diced celery
  • 1 cup diced & peeled sweet potato
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 tblsp Italian seasoning mix (I like Penzey’s Pasta Sprinkle)
  • 28 oz can pureed tomatoes
  • 8-10 cups chicken broth
  • 1 cup uncooked pasta/rice/barley
  • 2 cups diced cooked chicken
  • Salt & Pepper
  • dash of Cayenne pepper (optional)
  • Parmesan cheese for serving

Instructions

  1. Heat a large soup pot over medium heat and add the olive oil to the pot. Add the onions, carrots, celery, sweet potato and some salt; cook for about 7 minutes, stirring occasionally.
  2. Add frozen peas, green beans and Italian seasoning; cook for another 7 minutes, stirring occasionally.
  3. Add tomatoes and broth; bring to a boil then lower to medium high heat; cook for about 10 minutes.
  4. Add pasta/rice/barley & cook until done (about another 10 minutes).
  5. Add cooked, diced chicken, salt, pepper and cayenne (if using) – adjust seasonings to your taste.
  6. Pour into bowls & top with Parmesan cheese.
  7. Freezer instructions: Let soup cool to room temperature and then pour into individual plastic freezer containers, label and freeze. Defrost overnight in the fridge, or run the container under hot water for a minute, pop the frozen soup into a bowl and microwave or heat on the stove in a pan until hot.

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