TC's Chicken and Vegetable Soup

I think it has been raining for days. Okay, maybe it has only been raining for the last 24 hours but it sure seems like it it has been much longer than that. This Chicken and Vegetable soup has already been posted over on Foodie.com but in case you missed it I thought I would now post it on my actual blog. The recipe is simple and has been in my family for years. It is the perfect soup for  new neighbors, a new mother, a sick friend or even a rainy day weeknight meal. It is packed full of hearty vegetables and shredded white meat chicken. I love to serve it with warm poppy seed ham biscuits or fresh cornbread although it is definitely hearty enough to serve all by itself!

You Will Need:
  • 4 quarts chicken stock
  • 3 large boneless chicken breasts
  • 2 medium white potatoes, peeled and cut into small chunks
  • 1 cup diced yellow onion
  • 1 can white corn, drained
  • 1 can green beans, drained
  • 1 can diced tomatoes
  • 1 1/2 cups tomato juice
  • 4 bay leaves
  • 2 tsp dried basil
  • 2 tsp pepper
  • 1 tsp minced garlic

Here We Go:
  • Boil chicken breasts in chicken stock until cooked through, about 25-30 minutes
  • Remove chicken from broth and shred chicken into small, bite size pieces
  • Add black pepper, garlic, bay leaves, dried basil and tomato juice to pot
  • Add vegetables and shredded chicken back to pot and bring to boil.
  • Reduce heat and let simmer for 1 hour
  • Remove from heat and let stand

Serves 6-8
Happy Feasting!

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