Creamy Chicken Vegetable Soup

Here’s a potful of comfort food for a chilly day, and the tomatoes give this version of chicken soup a little something out of the ordinary. Serve with warm, crusty bread for a satisfying meal.

1 – 1 1/2 lb. of chicken legs and breasts
4 bouillon cubes (chicken or vegetable)
3 large carrots, halved lengthwise and sliced
3 large stalks of celery, sliced thin
2 large potatoes, cubed
1 large onion, coarsely chopped
1 14 oz. can of diced tomatoes
Basil, salt, garlic, and lemon pepper
3 bay leaves
1 can cream of chicken soup

In a large pot or Dutch oven, cover the chicken pieces with water and boil them about half an hour or until the meat’s cooked through. Reserve the broth. Cut the meat from the bones and into small pieces. Meanwhile, add the carrots, celery, potatoes, onion, and tomatoes to the broth with the seasonings, to taste, and the bay leaves. Add in the cooked chicken pieces. Simmer, covered, for about an hour, adding more water or purchased chicken broth as needed.

Remove the bay leaves. Add the chicken soup last, stirring until it’s blended into the broth. Taste and adjust seasonings.

Kitchen Hint: If you like a more filling soup, add a cup of uncooked rice or macaroni after the vegetables are soft. You’ll need to add another cup or two of broth (or of water and bouillon cubes) to accommodate the way the starch will absorb the liquid as it cooks.

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