My Chicken and Vegetable Soup

By JoyT

The great thing about this pretty basic vegetable Soup, is that you can add any kind of leftover veggies you may have in your refer., Broccoli, Cauliflower, Mushrooms, Sweet Peppers whatever you have. If your looking for straight up Vegetable soup, just omit the Chicken and use only Vegetable broth, you’ll love it!

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped sweet Onion
• 1 tablespoon finely minced garlic
• Kosher salt
• 2 cup pre-cooked cubed Chicken Breasts
• 1 cup carrots, peeled and chopped into rounds (about 2 medium)
• 1 cup peeled and diced potatoes (about 1 large)
• 1 cup fresh green beans, broken or cut into 3/4-inch pieces
• 1 quart chicken or vegetable broth
• 2 (14.5oz) cans of Fire-Roasted chopped tomatoes or
• (2 cups diced fresh tomatoes)
• 1 1/2 cups fresh or frozen sweet corn
• 1 can Cannelloni Beans
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed, chopped fresh parsley leaves
• Parmesan Cheese (shredded).

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the Onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, Cannelloni beans, Chicken and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley. Season to taste with kosher salt. Serve immediately.
SERVES 6