Chicken and Vegetable Soup

Chicken And Vegetable Soup

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Rebecca Kramer


Very healthy and very good. Great for freezing up servings for later dates too. This makes a big pot. Okay to cut in half if you prefer. It's also fine to add your own favorite vegi's.


★★★★★ 1 vote

20 Min
1 Hr 20 Min


  • 2 pkg
    chicken breast halves or more
  • 4 box
    organic chicken broth
  • 1 lg can(s)
    italian green beans drained
  • 2 can(s)
    roasted chopped tomatoes
  • 1 can(s)
    black-eyed peas drained
  • 3 pkg
    rice, long-grain/wild rice blend
  • 2 pkg
    mushrooms, fresh
  • 2 medium
    squash, fresh yellow crooked neck
  • 1 large
  • 2 Tbsp
    chicken bouillon granules
  • 2 tsp
    basil, dried
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
  • 1 tsp
    turmeric, ground
  • 2 Tbsp
  • 1 medium

How to Make Chicken and Vegetable Soup


  1. Put a tablespoon of olive oil in the bottom of Dutch Oven or big pot and saute chopped onions for about 3 mins. on low heat simmer for about 3 mins. Pour in chicken broth and washed chickens. While cooking chicken on med. high until pulls apart (approx. 45 min.) start cutting up the vegetables and open cans.
  2. Take out the cooked chicken and set aside to cool enough to pull apart. Put in the spices, vegetables, mushrooms, and can's (tomatoes, black-eyed pease, green beans)and cook for about 20 min.
  3. then add in the cooked 90 min. microwave wild and brown rice. Simmer for about 10 min or longer on med. low.
  4. Shred Chicken into to bite sizes and add to the pot. Cook on medium to low for about 15 mins longer. Squash and zuchini will still have some firmness to it and mushrooms will be a little firm too. You don't want them over cooked.
  5. Freeze some for your lunch or dinner for the future or whenever you want and enjoy a bowl day you fix it.

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