Chicken and Vegetable Soup is hearty, healthy and best of all easy to make with a mix of frozen and fresh vegetables.
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Servings: 8servings
Calories: 413kcal
Author: Lucy Brewer
Ingredients
1whole chicken OR 4 cups shredded chicken OR 1 1/2 lbs. cooked ground chicken or lean beef
Water
1quartchicken stock
2carrots
2celery sticks
2thyme stalks
1cupchopped onion
1 28oz.can crushed tomatoes
1 14.5oz.can diced tomatoes, try to use the unsalted version
3cupsfrozen okra
3cupsfrozen butterbeans
2cupsfrozen corn
1cupfresh sliced carrots
Salt and pepper to taste
Instructions
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.
Notes
Cook's Tips for the Best Chicken Vegetable Soup:
Use a rotisserie chicken and pre-chopped onions and vegetables for convenience.