Making Dinner: Chicken and Vegetable Soup

Since it has been pretty chilly lately, I thought I should make one of my favorite soups! I love this recipe because I usually have most of the ingredients already, and I can adjust the recipe depending on the season (fresh veggies versus frozen).  Also, it is delicious and healthy! Hope you enjoy!

Chicken and Vegetable Soup

1 pkg chicken tenders, cut into cubes

1/2 box of macaroni noodles, cooked according to directions

2 tbsp Olive oil

4 cups tomato juice

4 cups chicken stock

1 onion, chopped

2 carrots, chopped

2 potatoes, chopped

2 stalks of celery, chopped

1/2 bell pepper, chopped

1 large can of diced tomatoes

1 cup frozen diced okra

2 cups frozen diced mixed vegetables (includes corn, Lima beans, green beans, carrots, English peas, etc) OR 1 can each of peas, Lima beans, and corn

1 tsp garlic salt

3 tsp of salt

1/2. tsp of pepper

2 tbsp Herbs de Provence 

1 tbsp Parsley

1. Heat two tbsp of Olive oil on medium heat in a large pot.

2. Sauté the onions and bell pepper with the garlic salt.

3. Chop celery, potatoes, and carrots. Add to the pot.

4. Continue to sauté for five minutes while cubing chicken.

5. Move the veggies to the sides of the pot and add the chicken in the middle. Cook the chicken until ALMOST done, stirring every few minutes (it will finishing cooking when the soup is simmering).

6. Pour in the liquids.

7. Add the other frozen or canned vegetables and spices. Bring back to a boil on medium high heat. Turn down and simmer on low-medium for one hour until all of the vegetables are tender. Cook the pasta according to the directions on the package. Drain and add to the soup ten minutes before serving (so the noodles don't over cook).

Ta-da! Enjoy your yummy bowl of hot soup! I served this time with grilled cheese and crackers.

My favorite ways to adjust the recipe:

Substitute 1-2 pounds of browned ground beef for the chicken

Substitute 1-2 pounds of BBQ with sauce to make Brunswick Stew