Chicken Vegetable Soup | Blue Jean Chef - Meredith Laurence

Name: Chicken Vegetable Soup | Blue Jean Chef - Meredith Laurence
Ingredients: 1 tablespoon olive oil; 1 onion, (small diced); 3 carrots, (small diced); 2 ribs celery, (chopped); 1 tablespoon herbs de Provence; 1 teaspoon salt; Freshly ground black pepper; 2 tablespoons tomato paste; 8 cups chicken stock; 1 (28-ounce) can whole peeled tomatoes, (diced); 2 pounds boneless skinless chicken breasts and/or thighs; 1 cup corn kernels; 1½ cups green beans, (cut into ½-inch pieces); 1 medium zucchini, (small diced); 1 turnip, (peeled and small diced); 1½ cups dried ditalini pasta ((7 ounces)); 2 tablespoons chopped fresh parsley

"This hearty Chicken and Vegetable soup is full of goodness and open to your creative ideas, using any vegetables you have on hand...."

INGREDIENTS

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1 tablespoon olive oil

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1 onion, (small diced)

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3 carrots, (small diced)

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2 ribs celery, (chopped)

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1 tablespoon herbs de Provence

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1 teaspoon salt

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Freshly ground black pepper

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2 tablespoons tomato paste

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8 cups chicken stock

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1 (28-ounce) can whole peeled tomatoes, (diced)

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2 pounds boneless skinless chicken breasts and/or thighs

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1 cup corn kernels

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1½ cups green beans, (cut into ½-inch pieces)

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1 medium zucchini, (small diced)

•

1 turnip, (peeled and small diced)

•

1½ cups dried ditalini pasta ((7 ounces))

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2 tablespoons chopped fresh parsley

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