MOMMAS CHICKEN VEGGIE SOUP

This is one of those recipes that we make probably once a month. Its nice to have for the week and you can freeze it as well. The other thing that’s so wonderful about this recipe, is you can really use whatever veggies you have on hand.. nothing too specific. The key to subbing veggies, is to make sure you sauté the harder veggies before the softer ones and you’re all set.

Ingredients

1 tbsp olive oil

1 tbsp minced garlic

1/2 white or yellow onion

3 cups chopped carrots (or a small bag)

3 cups chopped celery (or 1 stalk))

3 cups chopped zucchini (or 2 zucchinis, sometimes I add squash too)

3 cups chopped green beans (or 1 small bag)

1 can of diced tomatoes (14.5 oz can)

4 cooked shredded or chopped chicken breasts (can also use shredded rotisserie)

2 boxes or bags of chicken bone broth

1/2 tbsp of dried basil

1/2 tbsp of dried oregano

2 tsp salt

Optional but highly recommended- Mozzarella cheese to top

1) Start by sautéing the minced garlic and chopped yellow or white onions with olive oil in a big pot on low heat (a couple minutes).

2) Then add in chopped carrots and celery and sautee on low-medium heat until you can easily stick a fork through them (for about minutes).

3) After the carrots and celery soften, add in chopped zucchini, green beans and chicken and cook for another 5 minutes.

4) Then add in a can of diced tomatoes and the chicken broth.

5) Season with basil, oregano, salt and pep. Turn up the heat to medium-high and let boil for about 30 more minutes.

Serve with mozzarella cheese to top the soup and enjoy!!!! (This is also so good with a side of fresh sourdough and grass-fed butter)