Chicken Vegetable Soup

This chicken vegetable soup is a hearty and healthy meal that is a snap to make and will warm you up from the inside out during the cold months.

Soup is such a great go-to for me.  It’s great for dinner and the leftovers are always quick and easy to heat up for lunch.  It’s also a great way to use up any vegetables that you may have sitting in your refrigerator, which is exactly how this soup came to be.

I had a lot of vegetables in the fridge that I didn’t really have a plan for, so instead of risking them going bad, I threw them into this soup.  The  veggies along with some cooked chicken and beans that I had on hand created a hearty soup that had dinner on the table in no time.

This made a nice, big batch of soup, so there were plenty of leftovers for lunch , which was great.  If you have vegetables in the fridge that differ from the ones in the recipe, feel free to use those instead.  I think any kind of potatoes or butternut squash would be delicious, as well as carrots and celery.   If you don’t have spinach on hand, kale would be a great alternative.  Basically, what I’m saying is that this soup is very flexible!

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Yield: 6-8

Chicken Vegetable Soup

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Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 tbsp olive oil
• 1 small red onion, chopped
• 1 (8 oz) pkg sliced cremini mushrooms
• 1 small zucchini, diced
• 1 cup fresh green beans, cut into 1 inch pieces
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 (16 oz) pkg frozen spinach, thawed and squeezed dry
• 1 (15 oz) can cannellini beans, rinsed and drained
• 3 cups cooked shredded chicken
• 6 1/2 cups chicken stock

Instructions

Heat olive oil in a large soup pot over medium heat.

Add onion and sauté until they start to soften, about 3 minutes.

Add mushrooms and sauté until they release they're moisture, about 5 minutes.

Stir in zucchini, green beans and garlic.

Cook for about 2 minutes more.

Stir in remaining ingredients, increase heat and bring to a boil.

Reduce heat, cover and simmer for about 15 minutes, until all the vegetables are tender and the flavors have had a chance to develop.

ENJOY!