Recipe: Chicken Vegetable Soup

This is a delicious and very basic chicken and vegetable soup. Basically a chicken noodle soup but without the noodle in it, it’s comforting and easy to make too.

Chicken Vegetable Soup
Serves 6
  1. 1 lb tomatoes, quartered
  2. 2 tbsp olive oil
  3. 1 lb cooked chicken breast, shredded
  4. 1 onion
  5. 1 lb carrots
  6. 1 yellow-fleshed potatoes, thinly sliced
  7. 3 cups chicken broth
  8. 1/2 lb green beans
  9. dill, parsley, thyme, other herbs
  10. salt and pepper to taste
  1. In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add onions, season with salt and cook until softened, about 5 minutes
  2. Add the carrots, potatoes, and chicken broth and bring to a simmer, cook for 5 minutes.
  3. Add the green beans and tomatoes to the soup pot. Partially cover, and simmer until potatoes are tender, about 10 minutes.
  4. Stir in chicken and parsley, season with salt and pepper and heat through. Serve hot.
Adapted from Baking with Blondie
Mab Made Food

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