Looking for a one-pot wonder for dinner? Hearty Vegetable Soup will fill up your family and utilize all the healthy veggies you have on hand.
Some nights, I’m lucky enough to have a pot delivered to my doorstep. Thanks, Mom!
Want to make a batch of your own? Here’s the simple recipe
8 cups chicken stock (8 cups water + 4 boullion cubes)
2-3 cups cooked chicken breast, pieced (hint: rotisserie chicken)
1 cup carrots, diced
2-3 potatoes, peeled and cubed
1 sweet potato, cubed
1 zuchinni, cubed
1 summer squash, cubed
1 8-oz package of mushrooms, sliced
3-4 stalks celery, diced
1 package edamame, shelled (optional)
2-3 Bay leaves
Salt and pepper to taste
In a large stock pot, bring chicken stock to boil. Add pieced chicken and reduce heat to low. Add vegetables in order of hardness, beginning with the potatoes and carrots. Allow soup to simmer up to 10 minutes before adding the “soft” vegetables, the squashes, mushrooms and celery. Optional ingredients include corn kernels and shelled edamame beans. Season with Bay leaves, salt and pepper to taste.
This straight-forward soup makes a meal by itself or can be partnered up with soup or salad.
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