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Chicken Vegetable Soup Recipe

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This recipe for Chicken Vegetable Soup is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T Butter
1 ½ C Carrots (peeled and diced)
1 small Onion (finely diced)
¾ C Celery (diced)
2 cloves Garlic (minced)
2 T Tomato paste
8 C Chicken broth
1 t fresh Rosemary (minced. ¼ t if dried)
1 t fresh Thyme (minced. ¼ t if dried)
1 t fresh Parsley (minced. ¼ t if dried)
1 Bay Leaf
Kosher salt and pepper, to taste
Directions:
Directions:
Melt butter in a large Dutch oven over medium heat. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent – about 6-8 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 more minute.

Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.

Stir in the peas, corn and chicken. Simmer for 5-10 more minutes, or until heated through. Discard bay leaf. Garnish with additional fresh herbs and serve immediately.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
So this is the basic soup recipe. I like to add uncooked Lasagna noodles about 5 minutes before I add the corn, peas and chicken. I also substitute one can of corn for the frozen and add a full can of cut green beans as well.

Feel free to add what you like. I also add dried Guajillo chilis (which are mild). You can use just about anything you have in the pantry to this soup.

It does make a lot of soup.

 

 

 

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