I haven’t made soup for a while, which is kind of crazy since I love soup.  Part of the problem was that I had run out of  all of my homemade stock.  I always try to keep stock on hand, because it’s so much better than store bought and it’s way less expensive, too.

So anyways, yesterday I made a big batch of homemade chicken stock (9 quarts!) so that I could make this delicious and healthy chicken vegetable soup.  This soup is loaded with vegetables and flavor.  I had a lot of vegetables in the fridge that I needed to use up and I thought it would be perfect to use to make a hearty soup!

The great thing about this soup is that you really could use whatever vegetables that you have on hand.  I think zucchini, eggplant, green beans or kale would also be delicious in this recipe.  Cannellini beans would also be a great addition to this.  I would have added them to the pot, but Alex doesn’t like beans (crazy kid!).  Next time I make this, if he’s not going to be around for dinner, I will definitely add beans.

This makes a large batch, about 8 servings, which is great because that means leftovers for lunch!

Very Veggie Chicken Vegetable Soup

  • 1 cup shredded or chopped carrots (I had shredded carrots that I wanted to use up)
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 1 – 15 oz can chopped tomatoes, undrained
  • 1 – 10 oz  package frozen spinach, defrosted and well drained
  • 2 quarts chicken stock
  • 1 cup frozen peas
  • 1 to 1/2 lbs boneless skinless chicken breast, diced
  • 1/4 cup parsley, finely chopped

Heat olive oil in a large soup pot over medium heat.  Add carrots, onion, peppers, celery and garlic to the pot.  Season with Italian seasoning and salt and pepper.  Saute for about 5 minutes until onions are translucent and soft.

Stir in tomatoes and spinach.  Add chicken stock, increase heat and bring mixture to a boil.

Add chicken, peas and parsley.  Reduce heat to a simmer, cover and cook for about 5 minutes until chicken is cooked through.  Add more salt and pepper if necessary.

At this point, you can serve the soup or continue simmering to allow flavors to further develop.


Shared at these great blogs:

The Country Cook

Six Sisters Stuff

Gooseberry Patch

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