Sunday, August 3, 2014

Chicken and Summer Vegetable Soup



I know it seems a little too warm out right now for soup but I had all of these amazing fresh veggies from the farmers market I wanted to use up and soup seemed like the perfect thing.


This soup was utterly amazing! It doesn’t take long to make and you get a ton of good for you veggies all in one bowl.


What you need,

1 small onion, diced
3 medium carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
1 small zucchini, diced
1 cup green beans, cut into ½ inch pieces
6 plum tomatoes, chopped
4 cups chicken broth (low sodium)
1 tbsp. fresh thyme, chopped
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 cups cooked chicken, diced (I used a grocery store rotisserie chicken, but you could cook your own if you want to)
¼ cup white wine
Salt and Pepper
¼ tsp. red pepper flakes
1 tbsp. olive oil

In a large pot heat the olive oil over medium high heat.  Add the onion and sauté for 1-2 minutes until they start to soften. Toss in the carrots and celery and cook for 4-5 minutes until they start to become tender. Add the garlic and cook for 1 minute until fragrant, then add the thyme. Add the white wine and scrape up any brown bits off the bottom of the pan. Stir in the zucchini, green beans, chicken and tomatoes.  Add the chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes until all the veggies are tender. Season the soup well with salt and pepper, add the pepper flakes.

Right before serving, stir in the basil and parsley.


I served my soup with some amazing jalapeno cheddar scones. I will share that recipe with you later this week.

I really loved this soup. You could add any fresh veggies you have on hand and it will still taste wonderful.

The soup was also fantastic as left overs the next day!

Enjoy!

Jen

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