Fresh chicken makes this soup healthy and tasty. Using boneless, skinless chicken thighs, helps this soup cook-up tender and moist. Also, I like to cube the chicken before cooking so folks can chow down without need for a fork and knife–just a spoon. This dish is really versatile . . . I’ve cooked it when on camping trips, served it to large groups, carried it to friends that weren’t feeling up to par, frozen it for later (and it re-heats well). My family can’t resist a hot bowl of Chicken Vegetable Soup!
Chicken Vegetable Soup Ingredients:
- Chicken, 1 pound, fresh, cut into bite-size pieces
- Mixed vegetables, 15 ounce can
- Mushrooms, 4 ounce can
Put the Chicken Vegetable Soup together:
Place the cubed chicken in 2 quarts of water in a 4-quart saucepan. Bring to a boil, reduce heat to medium and cook for approximately 15 minutes. Add the canned mixed vegetables and mushrooms, return to boil. Stir and season to taste (seasoning suggestions: salt, pepper, rosemary). Serve with shredded cheese garnish for a special treat!
Set of 4 Speckled Ceramic Soup Bowls With Spoons – 22 Ounce Ceramic Bowls
Soup Spoons, AmoVee Wholesale Stainless Steel Alpha Round Spoons, Set of 8Fred SALT+MAGIC Wand Salt and Pepper ShakersPorcelain Deep Bowls, 26 Ounce for Cereal, Soup, Side Salad, Rice and Noodles, Microwave and Dishwasher Safe, Fluted
Loving this Chicken Vegetable Soup? Here are More Ideas You Need to Check Out:
One Pan Chicken Fried Rice
Shredded Chicken Street Tacos
Pan-Seared Chicken with Mushrooms
