Quick Chicken And Many Veggie Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A fast to put together soup. My sons call this Either or Soup because you can use different ingredients, we sometimes use frozen pearl onions, or drained canned green beans, for example. We have used salsa in place of the tomatoes, added corn and topped it with tortilla chips. Ingredients:
2 tablespoons olive oil |
1 pound skinless, boneless chicken breast, cut into 1-inch pieces |
4 cloves garlic, minced |
1 large onion, cut into 1/2-inch pieces |
2 medium carrots, 1-inch pieces |
2 stalks celery, sliced into t-inch pieces |
3 medium potatoes, peeled, cut into 1-inch cubes |
1 medium bell pepper, cut into 1/2 inch pieces |
1 cup fresh or frozen green beans, cut into 1-inch pieces |
8 oz. white mushrooms, halved or sliced |
2 (14 1/2 oz.) cans diced tomatoes with juice |
2 (14 1/2oz,) cans full of water |
2 chicken bouillion cubes |
1/2 teaspoon red pepper flakes |
1 tablespoon dried marjoram |
1 bay leaf |
1 cup cabbage, finely chopped or shredded |
1 medium zucchini, halved lengthwise, cut into 1-inch pieces |
salt and pepper to taste |
Directions:
1. Heat the olive oil in large soup or stock pot over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrots, celery, potatoes, bell pepper, green beans and mushrooms. Add the tomatoes with juice and water and bouillion cubes. Season with red pepper flakes, marjoram, and bay leaf, and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear. Stir in the cabbage and zucchini and cook until tender, but not mushy. Remove bay leaf.
2. Taste and season with salt and pepper, if necessary.
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