Chicken Vegetable Soup
Chicken Vegetable Soup
This easy, kitchen clearing soup is perfect for a chilly winter day. Use up all your frozen vegetables and leftover rotisserie chicken and enjoy!
Ingredients
- 2 large carrots peeled and chopped
- 2 large ribs celery chopped
- 1 medium Onion chopped
- 2 large cloves garlic minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4-5 cups chicken broth
- 2 cups shredded cooked chicken breast or thigh
- 2 cups frozen vegetables whatever you have
- 1/2 large lemon
Instructions
- Grab some rotisserie or leftover shredded chicken (or turkey) from your favorite store or fridge
- Dig out whatever frozen (or fresh) vegetables you have available in your kitchen. I found frozen corn and green beans in mine.
- Prepare the Mire Poix (just a fancy name for chopped onion, celery & carrots)
- Chop the garlic - a medium to fine dice is fine here. Here's tip - use a cutting board with some writing on it like this Epicurian board. Then I know that I only use the plain side for onions & garlic
- Melt the butter to a large pot or dutch oven over medium heat. I like the flavor of butter in this soup, but you can certainly use all olive oil
- Sauté the onions, carrots & garlic until soft - about 5 minutes
- Add the garlic and sauté for another 30 seconds or so, then add the Italian Seasoning, salt and pepper
- Add the canned tomatoes and simmer until reduced by half - about 5 minutes
- Add the chicken broth and shredded chicken. Bring to a boil, reduce the heat and simmer for 15-20 minutes
- Add the frozen vegetables and simmer for another 5-10 minutes or until hot. Taste and adjust the seasonings. I tend to use unsalted chicken broth, so I often have to add a pinch more salt here
- Remove from the heat and add the lemon juice. Acid always adds a nice balance and flavor hit to any soup
- Serve hot with a pinch of cilantro or parsley. It tastes great leftover too!
