Chicken and Vegetable Soup is hearty, healthy and best of all easy to make with a mix of frozen and fresh vegetables.
Author: Lucy Brewer
1whole chicken OR 4 cups shredded chicken OR 1 1/2 lbs. cooked ground chicken or lean beef
128 oz.can crushed tomatoes
114.5 oz.can diced tomatoestry to use the unsalted version
1cupfresh sliced carrots
Salt and pepper to taste
Place whole chicken in large stockpot and cover with water. Pour in chicken stock. Add 2 carrots, 2 celery stalks and thyme, a little salt and pepper, and bring to a boil. Cook at a hard simmer for about an hour, until chicken is done and tender. Remove chicken from pot and discard the carrots, celery, and thyme stalks.
Note: if using ground meat or already cooked chicken then you can skip the step above and just start with a pot full of chicken stock.
While chicken is cooling, add all of the vegetables to the pot along with salt and pepper.
Shred chicken and add to the pot.
Bring to a boil, then turn down to hard simmer for an hour, stirring frequently.
Season to taste.
Cook's Tips for the Best Chicken Vegetable Soup:
Use a rotisserie chicken and pre-chopped onions and vegetables for convenience.
This is a great make-ahead soup or comfort food to take to someone in need.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.