In preparation of moving, I’ve been trying to use up all our food. We only have a small cooler, so I needed to tackle the fridge and freezer. I decided to make soup and just throw everything in. The freezer is practically empty now! This Chicken and Vegetable Soup turned out great and it is super healthy since it’s packed with tons of veggies. Yum! Enjoy!
2 Tablespoons Olive Oil
1 Onion, chopped
2 1/2 lbs Chicken Breasts, cut into 1 inch pieces
1 Inch Ginger, peeled & finely grated
1 Bulb Garlic, peeled & finely grated
6 Carrots, peeled & chopped
4 Cups Chopped Celery
2 Quarts Chicken Broth
2 Cups Frozen Corn
1 Cup Frozen Peas
1 Cup Tuscan Kale, chopped
1 Cup Frozen Chopped Spinach
2 Cups Cooked Brown Rice
2 Tablespoons Liquid Aminos (or soy sauce)
Salt and Pepper, to taste
Heat olive oil in a large soup pot over medium high heat. Add onion and cook until softened, 2-3 minutes. Add chicken pieces, cooking until no longer pink, 6-8 minutes.
Add ginger, garlic, carrots and celery. Cook until veggies are tender, 5-7 minutes.
Stir in broth, corn, peas, kale, spinach, brown rice, and liquid aminos. Bring to a bubble, reduce heat a simmer an additional 5-10 minutes. Season to taste with salt and pepper.
Yield: 1 Large Pot of Soup – About 8-10 servings or more
This is a quick and easy one pot meal that is perfect for a weeknight dinner!
1 Tablespoon Olive Oil
1 ½ lbs Boneless Skinless Chicken Breasts or Thighs, cut into bite sized pieces
1 Small Onion, chopped
2 Garlic Cloves, finely grated
15 oz Can Diced Tomatoes
1 Tablespoon Curry Powder
½ Tablespoon Chili Powder
1 teaspoon Freshly Ground Nutmeg
2 Cups Chicken Broth
1 Cup Quinoa
12 oz Bag Frozen Peas
Salt & Pepper, to taste
Heat the oil in a large pot over medium-high heat. Add the chicken and onion, sauteing until the chicken is browned.
Stir in the tomatoes, curry powder, chili powder and nutmeg. Simmer for a couple minutes.
Add the chicken broth and bring to a bubble. Stir in the quiona and reduce heat to medium-low. Cover the pot and cook for 20 minutes. Stir in the peas in the last couple minutes of cooking.
-Recipe by: One Dish Dinners–
We had potato overload at our house recently, so I needed to use up a bunch of them. So, why not potato soup? I adapted this recipe from one I found on AllRecipes.com. I added twice the amount of potatoes since I had so many.
6 Sliced Peppered Bacon, chopped
1 Celery Rib, thinly sliced
1 Medium Onion, chopped
2 Tablespoons Butter
3 Cups Chicken Broth
6 Medium Potatoes, cubed
1½ teaspoons sugar
Salt and lots of Black Pepper
½ teaspoon Dried Rosemary
½ teaspoon Dried Thyme
1/3 Cup All-Purpose Flour
2½ Cups Milk, divided
1 Cup Frozen Peas
4 Green Onions, Sliced
Heat a large soup pot to medium-high heat. Add the bacon and cook until crispy. Remove with a slotted spoon to a paper towel lined plate and reserve.
Add the celery and onion to the soup pot with the bacon drippings. Cook until softened, about 5-7 minutes. Stir in the broth, potatoes, sugar, salt, pepper, rosemary and thyme. Bring to a boil, reduce heat and simmer until the potatoes are tender, about 20 minutes.
Whisk together the flour and 1/2 cup milk. Pour into the soup and bring to a boil. Add the remaining milk and frozen peas. Heat thoroughly.
Serve with bacon and green onions on top.
This chicken pot pie is a great use for shredded chicken from the “Whole Chicken in the Crock Pot“. Although this turned out really good, I think I will double the amount of filling for next time.
2 Tbsp Extra-Virgin Olive Oil
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
2 cloves garlic, grated
salt & pepper
2 Tbsp butter
2 Tbsp flour
2 cups chicken stock
1 Tbsp dried parsley
2 cups shredded cooked chicken
1 cup frozen peas
1 cup frozen corn
1 box (contains 2 pie crusts) refrigerated pie crust
Preheat oven to 400°F.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, carrots, celery, garlic and season with salt and pepper. Cook until the veggies are tender, about 5-7 minutes.
While the veggies are cooking, prepare the gravy. Melt the butter in a large sauce pan over medium-high heat. Whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a bubble. Stir in the dried parsley and season with salt and pepper. Reduce heat and simmer until thickened, about 5 minutes.
To the skillet with the veggies, stir in the shredded chicken, peas and carrots. Remove from heat.
Combine the chicken and veggie mixture with the gravy in a casserole dish.
Top with the pie crusts. You will need to cut the pie crusts to make them fit. Bake until the inside is bubbly and the top is golden brown, about 25-30 minutes.