Chicken and Vegetable Soup
By
Rebecca Kramer
@Rebecca_Kramer
1
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.
Rating:
★★★★★ 1 vote
Serves:
5-15
Prep:
20 Min
Cook:
1 Hr 20 Min
Ingredients
- 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
- zucchini
- 2 Tbsp
- chicken bouillon granules
- 2 tsp
- basil, dried
- 1 Tbsp
- worcestershire sauce
- 1 Tbsp
- oregano, dried
- 1 Tbsp
- pepper
- 1 tsp
- turmeric, ground
- 2 Tbsp
- garlic
- 1 medium
- onion
How to Make Chicken and Vegetable Soup
- 1Put 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.
- 2Take 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.
- 3then add in the cooked 90 min. microwave wild and brown rice. Simmer for about 10 min or longer on med. low.
- 4Shred 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.
- 5Freeze some for your lunch or dinner for the future or whenever you want and enjoy a bowl day you fix it.
Enjoy!
