"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Vegetable Soup Recipe

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This recipe for Chicken Vegetable Soup, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rainey
Added: Friday, November 23, 2007


2 chicken breasts
1 large onion, chopped
5 carrots, sliced
3-4 stalks celery, chopped
1 potato, diced
4 c. broccoli, cut into bite-sized pieces
2 c. zucchini, chopped
spinach, quantity as desired
2 cans kidney beans
1 can diced tomato
2 heaping tbsp. "Better than Bouillon" chicken or vegetable
base (or several cups chicken or vegetable stock)
olive oil

Pour 2 tbsp. olive oil in large pot and heat over medium-high
heat. Chop onion and cook in oil until translucent. Add
chicken breasts and cook until slightly brown on each side.
Stir onions frequently to prevent burning.

Remove chicken breasts and add approximately 5 cups
chicken/vegetable stock or "Better than Bouillon" paste and
water according to directions. Add carrots and let simmer for
10 minutes before adding next vegetable.

Cut chicken into small pieces (I prefer browning chicken
before cutting to ease the process but chicken can be cut
beforehand as well). Toss chicken back into pot.

Add broccoli and celery and let simmer 5 minutes before
adding next vegetable.

Add zucchini, potato, kidney beans, diced tomatoes and
spinach. Allow to simmer until all vegetables are tender.

If adding pasta, add with last batch of vegetables.

Enjoy for days!

Number Of Servings:
Number Of Servings:
A lot!
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My mom taught me this one and it's my favorite to make when i
have random vegetables in the fridge. Chicken or turkey work
well. You may also choose to add pasta.




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