It’s almost that time of year when soups are the only thing we want to eat! Cozy up on a chilly fall night with a bowl of my classic, grandma approved Chicken Vegetable Soup for not only all the feel good vibes but also loads of nutrients to keep your immune system up! And the best part, you can customize this recipe to make it vegetarian by simply removing the chicken. Have fun with this one, it’s quick and easy!
Chicken Vegetable Soup
Servings 4
Ingredients
- ⅓ Cup Extra Virgin Olive Oil
- 1 Cup of Onions
- 2 Large Carrots
- 3 Stalks of Celery
- 1 Cup of Green Beans
- 1 Cup of Corn
- 1 Cup of Chicken
- 1 Tsp. Salt
- 1 Tsp. Pepper
- 1 Tsp. Oregano
- 1 Tsp. Dried Basil
- 1 Tsp. Granulated Garlic
- 1 Tsp. Cumin
- 1 Tsp. Italian Seasoning
- 32 oz. Chicken Bone Broth
- 1 Head of Fresh Parsley
- 1 Head of Fresh Cilantro
- 1 Lime
Instructions
- Begin warming the pot on a low heat. Coat the bottom of the pot with the olive oil.
- Add the chopped onions to your pot. Then begin to dice the carrots & celery.
- Add all of the vegetables to the pot & mix together.
- Begin to add the seasonings to the vegetables & bone broth to the pot. Combine.
- Let simmer on a medium heat for 20-25 minutes. Once boiled, turn on a low heat.