CHICKEN VEGETABLE SOUP
Sunday, December 23, 2018
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This bird vegetable soup is complete of shredded hen, veggies and potatoes, all in a savory tomato broth. An smooth and healthy dinner choice that the complete circle of relatives will love!
Soup is my kids’ preferred manner to eat their veggies, and this fowl vegetable soup is a colourful mix of nutritious elements that appear to taste splendid collectively. Serve your soup with a aspect of cornbread or garlic knots for a whole meal.
Soup is certainly one of my favorite matters to make for dinner, in particular on a chilly day. My women show up to love soup too, and this chicken vegetable soup is a cutting-edge favourite. It’s chock complete of soft chicken and a rainbow of veggies for a simple but pleasurable dinner.
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INGREDIENTS
- 2 carrots peeled, halved lengthwise and sliced
- 2 stalks celery thinly sliced
- 1 tablespoon butter
- 1/2 cup onion finely diced
- salt and pepper to taste
- 2 teaspoons minced garlic
- 3 cups cooked chicken shredded or cubed
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 15 ounce can diced tomatoes do not drain
- 8 ounce can tomato sauce
- 1/2 cup diced green beans fresh or frozen
- 2 tablespoons chopped fresh parsley
- 1 large Russet potato peeled and cut into 1/2 inch cubes
- 1/2 cup frozen corn
INSTRUCTIONS
- melt the butter in a big pot over medium high heat. add the onion, carrots and celery to the pot.
- cook dinner for five-6 minutes or until softened. add the garlic and prepare dinner for 30 seconds extra. Season with salt and pepper to taste.
- add the bird, tomatoes, tomato sauce, Italian seasoning, hen broth and potato to the pot; deliver to a simmer.
- cook for 20-25 minutes or until potatoes are smooth. taste and add salt and pepper as favored.
- Stir in the corn and inexperienced beans and cook for five mins extra. Sprinkle with parsley and serve.
