Winter Chicken Vegetable Soup

Name: Winter Chicken Vegetable Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8-10
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

By Tami Conklin
@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 ?

Rating:

★★★★★ 2 votes5

Comments:

6 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
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How to Make Winter Chicken Vegetable Soup

Step-by-Step

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.
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.
Serve with A Crusty French Bread or Some Homemade Buttermilk Biscuits. ENJOY!

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