Chicken Vegetable Soup

"This is a soup I make for my family when they are sick or it is cold."
 
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photo by Davina Cook Master photo by Davina Cook Master
photo by Davina Cook Master
Ready In:
45mins
Ingredients:
10
Yields:
6 1 1/2 cup serving
Serves:
6-8
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ingredients

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directions

  • In a med to large size sauce pan add the 5 cups of water.
  • Add the drained corn, and green beans to the water.
  • Cut all the carrot slices into 3rds then add to the water.
  • Cut the potato into real small cubes and then add to water.
  • Add chicken and tomato bouillon cube to the water.
  • Add onion powder, garlic powder, and Italian seasoning to the water.
  • Add the chicken tenders to the water.
  • Place on medium to high heat until it becomes a rapid boil.
  • Turn heat down once at a rapid boil to medium to low heat so it is simmering.
  • Remove chicken from sauce pan and cut into real small cubes.
  • Add cubed chicken back to sauce pan.
  • Simmer soup for 20 minute at medium to low heat.

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Reviews

  1. Made this using frozen corn, fresh carrots & fresh green beans, along with a bit of lemon pepper (for some additional last-minute seasoning), but otherwise followed our recipe right on down! Another time I might just substitute some homemade chicken broth for the water & bouillon cube! A nice change from the more usual chicken soup! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
     
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