CHICKEN AND VEGETABLE SOUP

9 ingredients | #main

chicken and vegetable soup

This soup is just about as straight-forward as it gets, but I think its appeal is in its simplicity. You don’t need much more than fresh vegetables and herbs to give soup an amazing flavor.

Making soup is a great way to get rid of anything that’s starting to wilt in your fridge, so feel free to use any seasonal vegetables and herbs you have on hand.

INGREDIENTS

  • 1 chicken cut into parts

  • chunks of carrot

  • chunks of celery

  • 1 medium yellow onion

  • Fresh dill

  • Salt & pepper to taste

  • 2 tbsp Chicken Soup Powder

  • 1 head cauliflower (optional)

  • chunks of zucchini (optional)

COMPONENTS

  • Chopping board

  • Soup pot

METHOD

PLACE the chicken pieces in a large soup pot, cover with cold water and boil.

 

SKIM the fat from the top and cook for 30 minutes. 

ADD the vegetables, dill, salt & pepper, and soup powder. Bring to boil, then lower heat. 

COVER and cook on low for 1.5-2 hours.

ENJOY 

 

NOTES

STORAGE: Store any leftovers in an airtight container for about 3-4 days in the fridge.

SUBSTITUTIONS: Feel free to add any other seasonings or veggies you like. | For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead.

If you try some of my treats remember to tag me @inspiredfoody & #inspiredfoody on your creations so I can see and share them! Sharing is caring. 

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