Soup is a favorite way for kids to eat their vegetables, and Chicken Vegetable Soup combines a variety of nutritious ingredients deliciously. Serve with rice, pasta, cornbread or garlic rolls for a complete dinner. Many people like to freeze soup and adjust the serving size later when reheating. Make a pot today and eat all week long, provided you have a pot that is big enough.

Ingredients

1 whole chicken (about 3-4 lbs), cut into pieces

2 tbsp olive oil

1 large onion, diced

3 carrots, peeled and sliced

3 celery stalks, sliced

4 cloves garlic, minced

8 cups chicken broth (or water with chicken bouillon)

2 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

1/2 tsp black pepper

2 potatoes, peeled and diced

1 cup frozen peas

1 cup corn kernels (optional)

Salt, to taste

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Sear the Chicken

Heat olive oil in your Aosion 20 Quart Stock Pot over medium-high heat. This pot is big enough to feed 5-9 people. Add the chicken pieces and sear them on all sides until golden brown (about 5-7 minutes). Remove the chicken from the pot and set aside.

Step 2: Sauté Vegetables

In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften. Add the garlic and cook for another minute.

Step 3: Simmer the Soup

Add the chicken broth, thyme, rosemary, bay leaf, and black pepper to the pot. Bring to a boil, then reduce the heat to low. Add the seared chicken pieces back into the pot. Simmer for about 40 minutes, until the chicken is cooked through.

Step 4: Add Potatoes and Veggies

Remove the chicken from the pot and shred it into bite-sized pieces, discarding the bones. Return the shredded chicken to the pot. Add the potatoes, peas, and corn (if using). Continue to cook for another 15-20 minutes, or until the potatoes are tender.

Step 5: Season and Serve

Taste the soup and add salt as needed. Remove the bay leaf. Serve hot, garnished with fresh parsley.

FAQ

1. Can Chicken and Vegetable Soup be frozen?

Yes, if you are not particular about the texture, Chicken and Vegetable Soup can be frozen. Freeze the soup in a large freezer-safe container or a smaller airtight container for up to 3 months. Thaw in the refrigerator overnight.

2. Can I make this soup vegetarian?

Yes. To make a vegetarian version, substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth. You can also skip the chicken entirely and use extra vegetables for a veggie-packed soup.

3. How can I thicken the soup?

If you prefer a thicker soup, you can mash some of the potatoes in the pot or blend a portion of the soup and then return it to the pot. This will create a creamy texture without needing to add cream.