Recipe: Weeknight Chicken and Veggie Soup
Good morning and happy Monday! As we embark on our 7th week at home, I have learned the recipes that I make the most each week. One recipe on constant repeat has been a weeknight chicken and veggie soup. I love this soup because it tastes like it simmered all day long, but can easily be pulled together on a busy weeknight.
This recipe calls for a rotisserie chicken, but you can use a homemade roasted chicken, sliced chicken breasts or extra veggies for a meatless version. You could even cook up some ground chicken or turkey to use in this soup. Method cooking is everything! Once you learn an easy soup method you can create whatever you want or crave.
My kids love this soup with elbow noodles in it. I love to add extra roasted and grilled veggies, sauteed spinach and lemon to mine. I create the base recipe below and then we get create with how each person wants to enjoy their soup.
This recipe has very few ingredients, but one very important one: Bonafide Provisions Chicken Bone Broth. This broth is slow simmered for 18 hours, is organic and is made from pasture raised bones. The flavor comes from this broth. It is located in the freezer section of the grocery store and we have it at our local Publix and our local organic market. We always have at least 2 bags in our freezer and use it in everything!
This broth also makes incredible rice in the instant pot, but we can save that for another post 🙂
Here is the quick and easy recipe for our go-to chicken and veggie soup base.
Weeknight Chicken and Vegetable Soup
Notes
Remember, this soup base is great stand alone. However, if you want to add noodles or load it up with extra veggies (like I do) you definitely can! Adding pesto to the soup is fabulous. So is adding 1/2 a cup of Rao's marinara. This is a great chicken veggie method base for soup. Have fun and PLAY!
Ingredients
- Chicken meat from one rotisserie chicken, cubed into bite sized pieces
- 1 onion, chopped
- 4 carrots, sliced
- 6 celery stalks, sliced
- 1 tablespoon ghee or olive oil
- 2 bags of Bonafide Provisions Chicken Bone Broth, thawed
- 2 bay leaves
- pink salt
- ground pepper
Instructions
- In the bottom of a soup pot, add your fat.
- Turn heat on medium and let the fat warm up.
- Add all the veggies to the pot with salt and pepper, to taste.
- Cook the veggies until they are just tender, about 10 minutes.
- Add the broth, chicken and bay leaves to the pot.
- Simmer for 30 minutes and enjoy!
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