There are times where we just don’t want a heavy meal or take the time to prepare a full course dinner. When that happens, this is one of my fall back meals. The fact that I love soup of all kinds helps. I usually have a good many of the ingredients on hand for just this kind of occasion or for other recipes I may choose to make.
This easy chicken vegetable soup is full of flavor and is a great thing to have when the evenings turns cool and harkens that fall is on the way.
Easy Chicken Vegetable Soup
Ingredients: (6 Servings)
- 1 tablespoon butter
- ½ cup chopped onion
- ½ cup chopped celery
- 5 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can of diced tomatoes
- 2 cups chopped roasted chicken
- 1 cup sliced carrots
- 1 cup of green vegetables such as spinach, green beans or peas
- ½ cup frozen corn
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper to taste
In a large pot over medium heat, melt the butter. Cook onion, celery and carrots in butter until just tender, about 5 minutes. Pour in chicken stock and stir, add the roasted chicken, tomatoes, green vegetables of choice, basil, oregano, salt and pepper. Bring to a boil, then reduce to heat to a simmer for 15 to 20 minutes. Check for seasoning and adjust to your taste and then serve.
Notes: This recipe can be easily doubled or tripled if the need arises or you wish to make ahead and freeze for future meals. It freezes very well. I usually use spinach or basil in the soup, but you can use any combination of green veggies you wish.
This easy chicken vegetable soup is just that easy. This is so easy to throw together for a quick meal when I have a lot of visitors. When that happens, I’ll double the recipe. If there are any leftovers, I will either freeze it for later or save it for the next day. It actually will improve with a bit of time. Enjoy.
Time to eat…