Chicken Vegetable Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
12 cups
- Serves:
- 12
ingredients
- 2 chicken breasts, boneless, skinless, cut into bit size pieces
- 8 cups water
- 4 chicken bouillon cubes (or sub 4 cups of chicken broth for 3 cups of water)
- 2 stalks celery & tops, chopped
- 1 medium onion, chopped
- 3 medium carrots
- 1 summer squash
- 1 zucchini
- 2 tablespoons garlic (minced from a jar)
- 1 tablespoon italian seasoning
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon olive oil
- 2 cups prepared stuffing
directions
- In an 8-quart or larger pot, heat oil on low heat. Add onions, celery, and garlic, cooking until onions and celery are tender and translucent.
- Rinse vegetables, then cut carrots into thin slices. Halve the zucchini and summer squash and cut halves into thin slices.
- Add water, chicken bouillon, carrots and seasonings to onion and celery mixture. Bring to a boil over medium heat, than reduce heat to a low simmer and cook for 10 minutes.
- Add zucchini and summer squash along with the stuffing, breaking the stuffing up as you add it. Stir to blend well. Simmer 15-20 minutes.
- Serve with hot yeast rolls or warm bread slices. Delicious on a cold winter day.
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