As it starts to cool down this fall, I feel a lot more like making and eating soups. One of the reasons that I love soups is that they are so quick and easy to put together. Chili is one that always ends up in our crockpot, along with minestrone and a few others. I typically do a chicken noodle soup, but decided to leave the noodles out this time.
I just combined chicken broth, chicken and vegetables into a healthy and delicious soup that was ready in less than 30 minutes. It’s a great way to use up leftover chicken, or the leftover turkey we’ll all have in a few weeks.
This soup isn’t one of those super hearty, “stick to your ribs” kind of soups, but this is a lighter soup that is perfect with half a sandwich for lunch or a light dinner.
Since it is lighter, I really like to have it with half a sandwich, since that’s perfect for a meal for me without being too much food all at once.
One of the other nice things about this soup is that it’s easy to add in whatever vegetables you like or have on hand. I used peas, carrots, onion, kale and turnip.
Vegetable Chicken Soup
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 cups carrots (chopped)
- 2 cups turnips (chopped)
- 1 lb cooked and chopped chicken breast
- 8 cups chicken broth
- 2 cups frozen peas
- 1/2 tsp ground thyme
- Salt & Pepper to taste
- In a large stockpot, saute the oil, onion and garlic for 2 minutes.
- Add the carrots, turnips, chicken and chicken broth.
- Bring to a boil and cook until the vegetables are tender.
- Add the peas, thyme, salt and pepper.
- Cook for an additional 4-6 minutes, or until the peas are bright green and tender.
- Season with additional salt and pepper, if desired, before serving.