Chicken Medley Soup

This time of year is my favorite. As the weather outside cools down and the air has a crisp chill to it, I cannot help but get creative in the kitchen with soup recipes. Fall provides the perfect soup weather, and I am excited to share a new recipe I recently threw together for a quick and healthy dinner. Enjoy!

Chicken Medley Soup

2 shredded chicken breasts
1 1/2 cups chicken broth
1 28oz can of diced tomatoes
1 15.25oz can of whole kernel corn
1 chopped zucchini
1 cup green beans
1/2 cup chopped carrot
1/2 cup chopped okra
1/2 cup chopped celery
1/2 tsp thyme
2 cups water

Salt and Pepper to taste

Season 2 chicken breasts with salt and pepper generously. Boil the chicken breasts in water for 35-40 minutes.

While the chicken is boiling, chop the zucchini, green beans, carrots, okra, and celery and place in a large soup pan. Add the can of tomatoes, with juice, and the can of corn, drained, to the pan. Once the chicken is finished boiling add 1 1/2 cups of the chicken broth from the chicken to the pan. Add 2 cups of water and 1/2 tsp of thyme to the pan.

4783417680_IMG_0244

4785888656_IMG_0257

Pull the boiled chicken a part to shred. Add the chicken to the pan. Pour in 2 cups of water and 1/2 tsp thyme. Stir.

Turn the stove on medium-high and bring the soup to a boil. Reduce heat to low and simmer for 30-40 minutes or until the veggies are softened. Season with salt and pepper to taste.

4785896144_IMG_0281

Serve and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s