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It Bakes Me Happy

December 7, 2012 By Emily 4 Comments

Chicken Vegetable Soup

Filed Under: soup, vegetable Tagged With: cabbage, carrot, celery, chicken, corn, dinner, green bean, onion, peas, potatoes

A hearty, filling soup loaded with vegetables and lots of comforting chicken flavor, this Chicken Vegetable Soup is sure to warm you up from the cold.
Tuesday I went to visit my dad while he was housesitting for my aunt and uncle, it was a nice visit and he made me soup for lunch. Let me just say that if you are as lucky as I am to have a dad or a husband who likes to cook, just as my father does, then you are blessed. My dad makes the best soup! When I was a kid during the winter months he would cook up large pots of vegetable soup, chili and a variety of other delicious warm meals.
I was excited to try his latest variation on vegetable soup, chicken and boy was it good! He even sent my daughter and I home with a to go serving of soup so I didn’t have to make dinner = score. Whether its barely cooled down outside or you’re surrounded by snow, I recommend stirring up a pot of this delicious soup for dinner. You can half the recipe for smaller families or switch up the veggies to suit your taste, plus the leftovers freeze well too. A big thanks to my dad for letting me steal his recipe, love you. It’s a hearty, filling soup full of vegetables and rich chicken flavor; so try it tonight, I hope you’ll enjoy!
Chicken Vegetable Soup
Print

Chicken Vegetable Soup

Prep 15 mins

Cook 1 hour

Total 1 hour, 15 mins

Author Emily

Yield 12 servings

Ingredients

  • 1 whole chicken, cut up and fat trimmed
  • 6-8 c water
  • 4 medium potatoes, peeled and diced
  • 5 carrots, peeled and sliced
  • 3 stalks of celery, sliced
  • 2 small onions, diced
  • 1/2 small head cabbage, shredded
  • 2 c green beans, fresh
  • 1 1/2 c corn, frozen
  • 1 c peas, frozen
  • 2 cubes of chicken bullion
  • salt & pepper, to taste

Instructions

  1. In a large frying pan cook the chicken over high heat for 3-5 minutes, reduce the heat to medium and cover with a small amount of water and the lid, cook for 20 minutes.
  2. Flip the chicken and continue cooking for an additional 15 minutes, cool the chicken completely and remove skin, debone and chop the meat.
  3. Transfer the cooking liquids from the chicken pan to an 8 qt. cooking pot, add the water, potatoes, carrots, celery, onions, cabbage and green beans, cook over medium heat until tender.
  4. Add the frozen corn, peas, chicken bullion and salt and pepper, simmer on low for 15 minutes.
  5. Serve warm.

Courses main dish, soup

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Comments

  1. Shiloh Barkley says

    December 8, 2012 at 6:53 pm

    man, that looks delicious!

    Reply
    • Emily Dicks says

      December 8, 2012 at 8:07 pm

      I’m a big soup fan and my dad is the man when it comes to making soups!

      Reply
  2. feast-with-me.com says

    December 9, 2012 at 9:31 pm

    That looks so freaking good. Plus, not having to cook dinner? You are a lucky daughter lol. My dad is not a big cooker, so this does not happen often (ever?) for me, but it’s so sweet that you are sharing his recipe with all of us. 🙂

    Jess @ Feast with Me

    Reply
  3. cookingprojects says

    December 23, 2012 at 5:07 pm

    I’m not usually a soup fan but this pic looks super delicious!

    Reply

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Hi I'm Emily the girl behind It Bakes Me Happy. I have a serious sweet tooth and an ever growing love of spending time in the kitchen. Read More…

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