Basic Chicken and Veggie Soup

AuthorKaylaCategory
Rating

Soups are one of my favorite things to make. Not only do I love eating it, but you can really use anything you have in the kitchen and make a soup. Chicken and veggies are a common item in our kitchen, so I love throwing some dry chicken or frozen chicken breast into my stockpot with whatever leftover veggies I have laying around.

The options are truly endless. Even if you only have some chicken and some cream - you can make a soup! And then you can use the soup as a base for something more specific, or eat it as is. Add fresh herbs, some rice or pasta, or even leftover sauces! You can also make your own broth if you don't have any at home or don't like using store-bought chicken broth. We won't get into that with this recipe, but read on to find out how to make this simple Chicken and Veggie Soup!

Yields1 Serving
Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins

 6 cups chicken or vegetable broth
 1 lb carrots
 1 lb celery
 5 medium potatoes
 1 lb chicken breasts
 fresh herbs
 2 tbsp flour
 1 tbsp oil or butter
 1 yellow or white onion
 1 bag frozen peas
 1 bag of frozen corn

1

Put the broth on to a boil and drop your chicken in. The chicken should be fully cooked within 15-20 minutes, depending on the size and quantity of chicken. You can also cook it in the crock pot, shred it, and add to the soup shortly before serving. I like to do it this way.

2

Add your herbs to the broth and, if you'd like, one whole onion, roughly chopped.

3

While the broth and herbs are boiling, cut up and rinse your veggies.

4

Shred the chicken using 2 forks and put back into the pot.

5

Add the veggies, cover, and simmer.

6

Once all the vegetables are soft, throw your frozen veggies in for a few minutes to cook and then you are done! You can throw in a roux if you want to thicken it up. At this point it's ready to eat!

Ingredients

 6 cups chicken or vegetable broth
 1 lb carrots
 1 lb celery
 5 medium potatoes
 1 lb chicken breasts
 fresh herbs
 2 tbsp flour
 1 tbsp oil or butter
 1 yellow or white onion
 1 bag frozen peas
 1 bag of frozen corn

Directions

1

Put the broth on to a boil and drop your chicken in. The chicken should be fully cooked within 15-20 minutes, depending on the size and quantity of chicken. You can also cook it in the crock pot, shred it, and add to the soup shortly before serving. I like to do it this way.

2

Add your herbs to the broth and, if you'd like, one whole onion, roughly chopped.

3

While the broth and herbs are boiling, cut up and rinse your veggies.

4

Shred the chicken using 2 forks and put back into the pot.

5

Add the veggies, cover, and simmer.

6

Once all the vegetables are soft, throw your frozen veggies in for a few minutes to cook and then you are done! You can throw in a roux if you want to thicken it up. At this point it's ready to eat!

Basic Chicken and Veggie Soup

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