Chicken Vegetable Soup

Chicken Vegetable Soup




Yield 12 servings



  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

Recipe by It Bakes Me Happy at