Hearty Chicken and Vegetable Soup

Thursday, November 2, 2017


      1 1/2 cups shredded cooked chicken;

      1 cup of cauliflower, cut into chunks;

      1 bell pepper, diced;

      1 leek , sliced;

      1 medium onion, chopped;

      2 small zucchinis, sliced;

      3 medium carrots, sliced;

      2 celery ribs, sliced;

      1 cup diced tomatoes;

      4 fresh thyme sprigs;

      2 bay leaves;

      1 handful fresh parsley, finely chopped;

      6 to 8 cups chicken stock

      3 garlic cloves, minced



1.     In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.

2.     Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.

3.     Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.

4.     Season to taste with sea salt and freshly ground black pepper.

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