A Farm Wife’s Favorite Chicken Vegetable Soup

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Old-fashioned vegetable soup with shredded chicken breast is one of my best recipes.   This soup is perfect for winter; soup is a favorite comfort food for many people.   It’s also perfect in the summer though, because you can add fresh vegetables straight from your garden.

Everyone needs a homemade vegetable soup recipe.  I grew up with shredded chicken in mine, and it continues to be my favorite variety of vegetable soup.   I dislike canned soups.   Homemade soup tastes better.  A lot better.   I’m not against the idea of canned soup; I just haven’t found a single one that tastes good.  Which is fine.

I can just whip up this recipe, and have myself a big pot of fresh hot soup in less than an hour (with plenty leftover for lunch the next day too!).

Sometimes I vary the recipe slightly. For instance, by adding or by using fresh garden veggies instead of frozen ones or by adding in some pasta.   Add some pasta, and it becomes chicken noodle soup.  However, my standard recipe here is my typical go-to.   It is delicious!

Here is what you need:

2-3 chicken breasts -boiled and shredded.   Alternatively, you can grab a prepared rotisserie chicken from the grocery store to save some time.   Just take it home and shred the meat using your fingers.   I don’t live close enough to a grocery store for this to really be a convenient option for me, but it use to be a handy option when I did.

2 boxes of chicken broth or chicken stock, I prefer the taste of organic varieties best.

4-6 potatoes depending on their size  (pealed and cubed)

1 bag of frozen veggies

1 can stewed tomatoes (I typically use the kind with Italian seasoning in it.)

1/2 – 1 can organic black beans (Organic is optional, of course.  Organic black beans noticeably taste better than non-organic ones, in my opinion.)

1/2 -1 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon basil

2-3 teaspoons Italian seasoning (You can use oregano.)

Directions:

Prepare the chicken and prep the potatoes.

Gently boil 2 chicken breasts in a pot on the stove until done.  Allow to cool.  Shred the meat.   (If you aren’t ready to immediately add the shredded chicken into the soup, place the chicken in a bowl with a some water into a covered bowl in the refrigerator until you are.).  Or, shred up your fresh rotisserie chicken when ready to add to soup.

Peel 4 large potatoes (or 6 small ones).   Cut them into small cubes.  It really doesn’t matter what variety of potato you use.   Red, white/Russet, yellow/golden – I have used them all with success.

In a large pot, pour your broth/stock in.  Add shredded chicken.  Add potatoes.  Add one bag of frozen vegetables or your favorite fresh garden vegetables.  Add seasonings – adjust the amount of seasonings (basil, Italian, salt and pepper) to your own taste.   Gently boil for a minimum of 30 minutes, stirring occasionally.   Serve.

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Not quite ready to serve it up yet?  Let it simmer for up to an hour on the stove, stirring occasionally, until you’re ready to serve.

Serve with some fresh-baked bread.

-Enjoy!

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5 thoughts on “A Farm Wife’s Favorite Chicken Vegetable Soup

  1. I like to add a tablespoon of sugar to my soup. I put the chicken in last after soup is done and cook for a few minutes to heat up the chicken. I found that the chicken cooks into shreds if added earlier…which is tasty, I just prefer larger chunks of Chicken in mine! I also love cornbread with ChickenSoup…southern style!
    When family members get sick, the first thing they do is call Dad to make them Chicken Soup! Our family swears by it!

    Like

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