Chicken Vegetable Soup

 

Chicken Vegetable Soup is my favorite soup to make for many reasons.  I like to make this soup when I am sick or a family member is sick.  This soup also is great to jump start a weight loss program or healthy eating program.  It also is great in the fall and winter months because it is comfort soup.  The veggies and broth in this soup make it great for the immune system.

This Chicken Vegetable Soup is pretty easy to make as well.  It is a one pot soup that you can cook down the veggies to the desired crunchiness or softness that you like.  The next time I make it, I will be adding broccoli crowns to the soup.  So try some variations with veggies, add as many as you like except for potatoes due to the starch.

 

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For another great recipe, try my Baked Chicken Breasts here:  https://majorgates.com/recipes/baked-chicken-breasts/

Ingredients

I make this soup with organic ingredients for the health benefits but you can use regular ingredients as well and it will taste just as great.

• 3 organic skinless, boneless chicken breasts (chopped into cubes)
• 2 cans of organic stewed tomatoes – 14.5 ounce (411g)
• 1 bag of organic Julienne cut baby carrots – 10 ounce

• 1 medium bag of cut green beans – 40 ounce
• 2 organic bell peppers – chopped
• Organic celery bunch – chopped
• 1 bunch of organic green onions

• 1 bunch of fresh organic curled parsley

• 2 packages of Lipton Noodle Soup Mix – Chicken Flavor

• 32 ounces of organic fat free beef broth (907g)

• 4-6  cups of water

Seasonings:

• • 2 Tablespoons of Worcestershire Sauce
  • 1 Tablespoon of Garlic Powder or Granulated Garlic
  • 2 teaspoons of Coarse Black Pepper
  • 2 Chicken Bullion Cubes
  • 1-2 teaspoons of Tony Chacheres Creole Seasoning (to taste)
  • 1 teaspoon of Ground Turmeric

Supplies

• Large Stock Pot
• Sharp Knife
• Cooking Shears
• Cutting Board

 

Directions For Chicken Vegetable Soup

• Wash all vegetables and then chop them.  Chop the bell peppers into small pieces.  Also chop the celery into small pieces.  So the veggies in general should be around the same size so the cook evenly.

 

• I used kitchen shears to cut the green onions and the mini chopper to chop the parsley but a sharp knife will work as well.

 

• Add all veggies to the stock pot and then add the stewed tomatoes, beef broth, Lipton Chicken Noodle Soup Mix.

 

• Rinse off the chicken in cold water, cut the chicken into cubes and then add to stock pot.

 

• Add cold water.  I start by adding 4 cups and depending how much liquid I want in the soup, I may add more.  You at least want to cover the ingredients with water.  You can add more water if you need to as it simmers.
• Lastly, I add the seasonings to the tastes of my family.  I recommend the seasonings above but feel free to add more, especially if you like spicy soup.  When adding extra seasoning, add 1 teaspoon at a time to make sure the flavors are not over powering.  Taste only after the chicken is cooked.
• Bring the pot to a boil over medium high heat and then reduce heat to simmer on medium low.  Boil until all vegetables are tender and chicken is cooked.  Depending on the thickness of your cut veggies, this is about an hour.  If your veggies are thick, this could be up to one and a half hours of cooking time.

 

• If you are eating this Chicken Vegetable Soup to lose a few pounds, eat with a nice salad and low fat proteins.  The more of this soup you eat, the more pounds you lose.

 

For another recipe idea, try my Creamy Tuna Fish here:  https://majorgates.com/recipes/easy-creamy-tuna-fish/

 

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