It’s a beautiful morning, but the sky is full of clouds. The weatherman is predicting rain by tonight. That means it is time for my favorite chicken soup recipe! This chicken soup recipe is super simple, like most of my recipes. My chicken soup recipe has lots of vegetables in it, is delicious and is one of my favorite comfort foods. This chicken soup recipe is perfect for a rainy night.
Veggie Chicken Soup
Ingredients:
3 large chicken breasts
4 cans chicken broth
2 tablespoons olive oil
1 onion (chopped)
4 cloves garlic (chopped)
1 pound carrots (sliced or chopped)
4 stalks celery (sliced)
1/2 head of cabbage (chopped finely)
1 teaspoon salt
enough water to cover vegetables
parsley (fresh or dried)
1 pound frozen petite peas
In a large soup pot, sauté the onions and garlic in the olive oil until softened. Add in the chicken breasts and cook until slightly browned. Pour in the chicken broth, carrots, celery, salt and cabbage. Add water, if necessary, to make sure all vegetables are covered. Adjust according to how much broth you like in your soup. Bring the soup almost to a boil and allow to simmer for 30 minutes.
After 30 minutes, remove the chicken and let it cool on a plate. When the chicken is cool, remove the skin and bones, shred the chicken and return to the pot. Cook another 15 minutes. Add the frozen peas and the parsley and cook for 2 minutes. Remove from heat and serve.
If you like noodles in your soup, you can add dry egg noodles, homemade noodles (my mom’s are amazing) or cheese tortellini. I like to top this soup with parmesan cheese! Serve with some warm bread or biscuits and enjoy!
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