Tuesday, February 3, 2015

Chicken Veggie Soup


Oh man.. sometimes you just wing it and it turns out amazing! Maybe we were all just really hungry! ~smile~ But this was really good. I served corn muffins with it. It makes a very big pot of soup. I'm sure it freezes just fine. I personally don't have enough leftover to freeze.. my family ate it up and gave it 2 thumbs up!




Chicken Veggie Soup

2 quarts chicken broth
3#'s chicken (boneless, skinless)
½ a medium size cabbage, chopped
2 peppers, cut up (green, read, yellow.. your choice)
2 cups chopped broccoli pieces
1 medium onion, chopped
2 cups sliced celery
1 can (14oz) diced tomatoes
2t salt
1t pepper
1t garlic powder
1 ½ t Italian seasonings
2 or 3 shakes of your favorite hot sauce

In a large 8 quart stock pot put in 1 quart chicken broth and the chicken. Bring to a boil, cover, reduce heat and simmer until the chicken is cooked. Remove chicken to cool. In the stock pot add all the veggies and the other quart of chicken broth. Bring to a boil, reduce heat, cover and simmer until the veggies are tender. While the veggies are cooking cut up the chicken meat. When the veggies are done, add chicken meat and spices. Taste and adjust seasonings as desired. Serve and enjoy!!


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