Hearty Italian Chicken Vegetable Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 5 |
|
A hearty chicken soup good for cold weather. This is a scratch recipe of my own creation. Can be done in a crock pot Ingredients:
2 lbs chicken breasts (diced) |
2 (12 ounce) cans tomatoes (diced) |
1 cup celery (diced) |
1 cup onion (diced) |
1/2 cup corn |
1/2 cup peas |
1/2 cup carrot (diced) |
1/2 cup green beans (diced) |
1 cup potato (diced) |
6 cups hot water |
6 chicken bouillon cubes |
1 tablespoon basil |
1 tablespoon oregano |
1 tablespoon garlic powder |
1 teaspoon ground black pepper |
4 tablespoons olive oil |
1 (4 ounce) can tomato paste |
Directions:
1. In a large stock pot on high heat, Sauté the chicken, onions, and celery in olive oil until chicken if browned and onions are translucent, (if using the crock-pot, uses a skillet for this step).
2. For Stove top: Add remaining ingredients and bring to a boil.
3. Once the soup comes to a medium boil reduce heat to a simmer.
4. Soup should just gently bubble from here on out.
5. After 30 minute do a taste test of the broth add additional spices to your taste.
6. simmer for an additional hour then test vegetables for doneness.
7. For Crock-Pot: Transfer ingredients from skillet and add remaining ingredients.
8. Set crockpot on high for two hours then reduce to low.
9. After 2 hours do a taste test of the broth add additional spices to your taste.
10. Let simmer for an additional 4 hours.
11. (Warning if you have a high powered crock-pot and the soup begins to boil to hard reduce the setting to warm if it has one, otherwise unplug your crock-pot for awhile).
|
|