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Chicken Veggie Soup!
Jill

Chicken Veggie Soup- Ridiculously Addicting!

This comforting dish is so flavorful, you’ll find yourself going back for seconds! A favorite among family and friends, this recipe has evolved over time into a perfect fusion of savory goodness. The combination of tender shredded chicken and hearty vegetables is something I crave often—and I’ll admit, my husband and I have overindulged more than once!
It’s wholesome, delicious, and versatile—perfect as a main meal or a cozy addition to your dinner table. However you enjoy it, one thing’s for sure—it never lasts long! Enjoy!
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 138
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Whole Cooked Chickens (rotisserie cooked is my favorite)
  • 2 32 oz Organic or Freshly made chicken broth
  • 2 Tbsp. * Optional: "Better Than Bouillon Roasted Chicken Base" for richer taste, comes in a jar.
  • 3 Cloves Garlic
  • 2 Medium Zuccini (leave skin on)
  • 2 Medium Yellow Squash (leave skin on)
  • 1 Large Sweet yellow onion
  • 2-4 Stalks Celery
  • 1.5 C. Baby Carrots (skin on)
  • 1/8 C. * Optional: White Wine for sautéing veggies (or inexpensive Chardonnay is good). This is optional for amazing flavor, the alcohol cooks out.
  • 1 Tbsp Dried Basil
  • 2 Tsp Oregano
  • 1/2 Tsp Rosemary (ground)
  • 1/4 Tsp Parsley Spice or Fresh Parsley
  • 1 -2 Whole Bay Leaves
  • 1 Tsp Tabascoa (*Optional for more zing!)
  • Italian Extra Virgin Olive Oil (bottled in Italy if you can)

Equipment

  • 1 10 Qt Pot
  • 1 Knife
  • 1 Chopping block
  • 1 Chef Knife (of your choice)
  • 1 set Measuring Spoons
  • 1 2 cup measuring cup
  • 1 Soup Spoon
  • 1 Small mixing bowl
  • 2 Large mixing bowls

Method
 

  1. Debone and shred Chicken into a large bowl, toss bones and skin.
  2. Cut yellow sweet onions in cubes, place in small bowl
  3. Wash and cut rest of veggies into bite size cubes preferred, and put in a separate large bowl
  4. Measure out spices and add to a small bowl
  5. Add Extra Virgin Olive Oil (from Italy if you can) to a 6-8 quart pot on medium heat
  6. Add Onions and sauté in Olive Oil with 1- Tbsp white wine on medium high heat
  7. Stir Onions frequently so not to burn but to caramelize
  8. Add 2 Tbsp of the spice mix to onions, stir, and continue sautéing
  9. Add remaining veggies and toss on medium heat, to get great flavors from onion sauté
  10. Add broth, enough to cover veggies and continue to cook on medium heat (not boiling), until just tender enough to pierce with a fork. If you prefer less hardiness, you can add more broth.
  11. * Optional: 2 Tbsp of "Better Than Bouillon Roasted Chicken Base" for richer taste, comes in a jar.
  12. Add remaining broth and SIMMER on low with lid on for 1/2 hour.
  13. Turn burner off and let sit. Best to eat next day for ultimate flavor, but also fabulous same day for dinner.
  14. Note: this meal is very popular with my family and friends, who always go back for seconds. YUMM!
  15. Note: portions are subject to group size and how hardy you like you soups.

Notes

 
At only 138 Total Calories, this is a health and very tasty Chicken Veggie Soup choice.
 

TOPPINGS:

Now that I've enticed you to make this delicious soup, here are some toppings that you might want try on top of your soup that you can add to your list.
1. Cilantro
2. Shredded cheese of your choice such as sharp cheddar
3. Cut of slices of avocado
4. Croutons