Winter Chicken Vegetable Soup

Tami Conklin

By
@WhiteWolf68

The Daughters and Our Family Love This Soup So Much and We Always Have It with Some Crusty French Bread or Some Homemade Buttermilk Biscuits - I Hope You Enjoy It As Much As We Do ?


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

1 Hr 10 Min

Ingredients

3 - (32 oz.) college inn light and fat free 50% less sodium chicken broth
1 1/2 c
fresh sliced carrots
1/2
head of fresh cauliflower (just the florets)
1 1/2 c
fresh cut green beans
3 medium
zucchini squash sliced in rounds
1 c
frozen baby lima beans
3 medium
yellow squash sliced in rounds
1 large
sweet onion chopped
3
green onions sliced with tops
4
stalks of celery hearts with tops sliced
1 c
fresh corn or frozen corn
1
whole chicken cleaned, boiled, deboned and cut into bite size pieces
2 can(s)
(14 oz.)diced tomatoes
1 Tbsp
butter

SPICES USED:

3 sprig(s)
fresh thyme
3 clove
garlic sliced
1 tsp
dried oregano
1
whole dried bay leaf
1/2 tsp
dried rosemary
sea salt and cracked pepper to taste

Directions Step-By-Step

1
Put All of The Ingredients and Spices in A Large Stew or Soup Pot (Except for Chicken), Bring Everything to A Boil and Then Continue to Cook on Medium High for 45 Minutes.

Note: Turn Heat Down If The Vegetables Are Boiling to Hard - Because It Will Cause Them to Fall Apart.
2
After the First 45 Minutes Has Passed, Then Add the Cooked Chicken and Cook Another 25 Minutes on Medium Heat (Gentle Boil) Until Hard Vegetables Are Cooked and Softened But Not Mush.
3
Serve with A Crusty French Bread or Some Homemade Buttermilk Biscuits. ENJOY!

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