Winter Chicken Vegetable Soup
By
Tami Conklin
@WhiteWolf68
1
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 ?
Ingredients
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·3 - (32 oz.) college inn light and fat free 50% less sodium chicken broth
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1 1/2 cfresh sliced carrots
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1/2head of fresh cauliflower (just the florets)
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1 1/2 cfresh cut green beans
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3 mediumzucchini squash sliced in rounds
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1 cfrozen baby lima beans
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3 mediumyellow squash sliced in rounds
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1 largesweet onion chopped
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3green onions sliced with tops
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4stalks of celery hearts with tops sliced
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1 cfresh corn or frozen corn
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1whole chicken cleaned, boiled, deboned and cut into bite size pieces
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2 can(s)(14 oz.)diced tomatoes
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1 Tbspbutter
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SPICES USED:
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3 sprig(s)fresh thyme
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3 clovegarlic sliced
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1 tspdried oregano
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1whole dried bay leaf
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1/2 tspdried rosemary
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·sea salt and cracked pepper to taste
How to Make Winter Chicken Vegetable Soup
- 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!
About Winter Chicken Vegetable Soup
Course/Dish: Chicken Soups Vegetable Soup
Hashtags: #vegetables #Soups
