Chicken Vegetable Soup
DAIRY
FREE
NUT
FREE
When it comes to vegetables, more is better, and this warm, hearty, colorful intro soup is packed with them. It’s also a great dish for using tender shredded stock chicken.
| Prep Time 15 minutes |
Cook Time 25 minutes |
Makes 8 cups |
Serving Size 2 cups |
INGREDIENTS
4 cups homemade chicken stock
2 cups cooked shredded chicken (from stock or leftover poached)
¾ cup carrots, peeled and cut into ½-in. (1.25cm) pieces
¾ cup red onion, diced into ½-in. (1.25cm) pieces
4 cloves garlic, sliced thin
½ cup yellow bell pepper, ribs and seeds removed, and cut into ½-in. (1.25cm) pieces
¾ cup broccoli, stem removed and cut into ½-in. (1.25cm) florets
¾ cup cauliflower, stem and core removed and cut into ½-in. (1.25cm) florets
2 cups tomatoes, cored and diced into ½-in. (1.25cm) pieces
1 TB. sea salt
METHOD
1 In a medium stockpot, combine chicken stock, chicken, carrots, red onion, garlic, yellow bell pepper, broccoli, cauliflower, tomatoes, and sea salt. Set over medium-high heat, and bring to a boil.
2 Reduce heat to medium-low, and simmer for 25 minutes or until vegetables are tender.
3 If not serving immediately, place the pot in the sink and surround with cold water and ice cubes to cool soup quickly.
4 Refrigerate tightly covered for 1 week, or freeze for up to 6 months.
Q&A
How do I freeze extra soup?
Doubling or tripling a soup recipe can save you time and effort later if you freeze some of the extra soup in individual portions. To freeze soup, be sure it’s completely cool before freezing. Place cooled soup in containers or zipper-lock plastic freezer bags, leaving about 1 or 2 inches (2.5 to 5cm) headroom at the top to allow for expansion. Label and date the container, and freeze for up to 6 months.