Without further ado, here’s the delicious weekend soup recipe!
Everything but the Kitchen Sink Chicken and Vegetable Soup
Prep Time: 20 min.
Cook Time: 40 min.
1 package of chicken (I normally get the chicken tenders.)
1 large carton of chicken broth (32 or 48 oz will do)
Assortment of fresh and/or canned veggies including left overs. Pick anything and everything you like. I used:
1 28 oz can of diced tomatoes
1 can of artichoke quartered artichoke hearts
1 bag of 4 parsnips
1 purple turnip
1 bag of celery
1 bag of baby carrots
left over butter parsley potatoes (probably about 6 small red potatoes and 1 Idaho potato)
Assortment of spices and seasonings. I used:
2 tbsp. olive oil
1 handful of curly parsley
1 handful of Italian parsley
1/2 handful of lemon basil
6 cloves of garlic
1 dry bay leaf
sea salt and pepper to taste (probably 1/2 tsp. each)
juice of 1/2 of a lemon
Note: There are two ways that you can do this soup. The soup that I will be making today has a chicken broth base and consistency, but if you would rather have more of a tomato flavor to your soup, you can also add a 28 oz can of crushed tomatoes, which will create a thicker tomato-based broth. It will also make a lot more soup!
Peel and chop fresh veggies and add into a large saute pot. Add olive oil and chopped garlic and saute for about 10 minutes on medium-high heat until veggies are glossy and translucent.
Place veggies, cut up chicken, chicken broth and all of your canned veggies and seasoning (except salt) into a large soup/sauce pot bring to a boil. After simmer for between 30-40 minutes while covered. Stir occasionally during this process. When your turnips and parsnips are soft, your soup is ready. Add your extra seasoning (salt and pepper to taste) and serve.