chicken vegetable soup
Going through my spice rack and found herbes de Provence. Thought would go well with chicken. Simplified by using canned broth and tomatoes. Chicken can be fresh or pre-cooked. Vegetable can be swapped. Make it yours!
yield
8 serving(s)
prep time
30 Min
cook time
1 Hr
method
Stove Top
Ingredients For chicken vegetable soup
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4-5 mdcarrots, peeled and chopped, about 2 cups
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2 mdonions, chopped, about 2 cups
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2 mdred peppers, chopped, about 2 cups
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2 cgreen beans, fresh, halved
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4 clovegarlic, chopped
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3 lbsmall, red skin potatoes, chopped
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2-3 Tbspolive oil
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2 Tbspherbes de provence
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salt and pepper to taste
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2 cdry white wine
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2 can14 ounce can diced tomatoes
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10 cchicken stock, low sodium
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2 lbchicken breast, fresh or cooked
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optional condiments, flat leaf parsley, chopped, crushed red pepper, for heat and/or crusty bread or crackers
How To Make chicken vegetable soup
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1Prep vegetables. Heat oil in 8+ quart Dutch oven on medium high heat.
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2Sauté carrots, then add onions, green beans, red pepper and garlic. Season with salt, pepper and herbs de Provence. Stir and cook for five minutes
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3Add wine and reduce for 2 minutes.
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4Add tomatoes, potatoes and stock. Cover and bring to a boil for 10 minutes.
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5Fresh chicken, chopped. Reduce heat. Add fresh chicken and simmer for 10 minutes till potatoes are tender and chicken cooked. Pre-cooked chicken, chopped or shredded. Finish cooking potatoes for 10 minutes or till tender. Reduce heat to simmer and add pre-cooked chicken.
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6Serve with optional condiments. Chopped fresh parsley, crushed red pepper for heat, and/or crusty bread or crackers.
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