Chicken Vegetable Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CHICKEN VEGETABLE SOUP

By Leann Albrecht

When cold weather hits, there’s nothing quite as comforting as a bowl of steaming hot chicken soup. This recipe is packed with vegetables which makes it a great source of nutrition as well. Vitamins and minerals boost your immune system to help carry you through the cold and flu season. Of course, our first line of defense is trusting the Lord for divine health. Our second line of defense is taking care of our bodies to promote full functionality and strength.

I hope you enjoy this quick easy recipe. It keeps well, for up to a week, in the refrigerator – for a quick lunch or the anchor for an evening meal accompanied by a salad and hot bread.

In large soup pot add:

4 Tablespoons Olive Oil

1 Head of Garlic – peeled and sliced

1 large onion – chopped

Saute until tender and flavors have fully infused the oil

Then add:

1 Red bell pepper – de-stemed and chopped

1 Green Bell pepper – de-stemed and chopped

Saute for another 3-5 minutes then add:

2 quarts of organic chicken stock

2 cups diced cooked chicken

1 bag of chopped slaw  OR  1/2 fresh cabbage head – chopped

6 large carrots – peeled and chopped

1 bag of frozen or fresh okra – chopped

1 cup celery – chopped

1 – 15 ounce can of chopped tomatoes

1 tablespoon of dried basil

1 teaspoon of salt OR to taste

Simmer on low so as to not overcook the veggies – for about an hour or until vegetables are tender.

Serve hot