This is definitely what I like to call "soup season" so I am always looking for new soup recipes to help warm us up on these cold, winter days! Our "go-to" soups are chili, potato soup and vegetable soup but you can only eat the same foods so many times before you get tired of them so I have been on the lookout for a new soup to try. While participating in a blog hop, I came across Dailymothering.com and that is where I found the yummiest recipe for a chicken vegetable soup!!! I am not a big fan of pork or beef so this is an AWESOME alternative!! Thanks Daily Mothering for this awesome recipe!!!
Peppered Chicken and Herb + Vegetable Soup
Chicken Vegetable Soup (for short!)
3 boneless, skinless chicken breasts
4 potatoes, rinsed and chopped
2 cups green beans, rinsed and chopped
3 cloves of garlic, peeled and minced
1 large onion, peeled and diced
1 1/2 cups celery, rinsed and chopped
2 2/12 cups carrots, peeled and chopped
1 cup frozen peas
1 can corn
3 tbsp butter
1/2 gallon + 3/4 cup water
1 can chicken broth
2 1/2 tbsp McCormick Chicken Base (or 2 bouillon cubes)
3 tbsp all purpose flour
Salt and Pepper
To prepare chicken, preheat oven to 375 degrees F. Melt 2 tbsp butter in the
microwave. Pour half of it into a glass 8″ x 8″ square baking dish, and sprinkle a pinch of salt and pepper evenly over the butter. Place chicken breasts on top of the melted butter. Pour the remaining butter on top and then sprinkle evenly with more salt and pepper. Cover dish with foil and bake in preheated oven for 35 minutes, or until internal temperature just reaches 165 degrees F. Take dish out of the oven, uncover, and allow to cool completely. Then cut or shred the chicken into small bite-size pieces.
After that is done, prepare the vegetables. In a large pot, melt 1 tbsp butter. Add celery, garlic and onion and saute on medium for 3-4 minutes. Add 1/2 gallon water, potatoes, carrots, chicken base, chicken broth, and vegetable bouillon and stir until blended. In a small dish, combine 3/4 cup water and flour, wisk together and microwave for 30-60 seconds until thick. Stir and then add to the pot with the other ingredients. Set on high until boiling, then reduce to a medium simmer for about 30 minutes or until vegetables are tender. Add green beans, corn, peas and salt and pepper to taste. Cook for another 25 m inuites on a low simmer. Serve.
This is a delicious vegetable soup with chicken that you HAVE to try! Seriously. It is going into our "go-to" recipe box for sure!!!
What's your favorite soup?