In my last post I shared how I make rich brown nourishing chicken broth. So now it’s time for the next step, turning plain old chicken stock into Chunky Chicken and Vegetable Soup! This recipe is paleo, Whole30 and super easy!
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Chunky Chicken and Vegetable Soup!
This is soup is chunky, rich, warm, tasty and basically a big bowl of health! Lot’s of vegetables, nutritious chicken stock and chunks protein rich chicken. Perfection! But how do I keep it easy? I offer you options to use store bought stock and rotisserie chicken, that’s how! To make this easy soup, we start with a classic mirepoix, which is a fancy French word for chopped carrots, celery and onion sautéed in olive oil. Then we add herbs, broth, and even more vegetables. Last, we add shredded chicken and voila! (another fancy French word) You have a nourishing soup in about 20 minutes, depending on how efficient your prep skills are!
THE STOCK – HOMEMADE OR STORE BOUGHT:
The base of this nutritious soup is traditional chicken stock. You can keep it easy by using store bought (I highly recommend Kettle and Fire) or make your own on the cooktop or Instant Pot! It’s totally up to you, either way this soup will be delicious. If you have never made chicken broth before, it’s actually pretty fun. So if you’re looking to expand your cooking horizons, I highly recommend giving it a go.
If I have it on hand, I definitely opt for leftover roasted chicken in this soup. But when I don’t have it on hand I will use some organic rotisserie chicken from the market instead. Again, either way it’s a win!
Celery, carrots, onions, potatoes, green peas, and tomatoes…this soup is loaded!
Did You know Peas are Whole30 Now?!
Yup. The rules were amended in 2020. So….it wasn’t all bad!
The Recipe: Chunky Chicken and Vegetable Soup
You will need: a stock pot and a good knife (affiliate links)
This is The Organic Kitchen Chunky Chicken Soup. Rich, warm, tasty and basically a big bowl of health! Lot’s of vegetables, homemade bone broth, and fresh roasted roasted chicken. Perfection!
- 2 tablespoons
- 1 small white or yellow onion (1 cup), peeled and diced
- 4 carrots (about 1 cup) peeled and thinly sliced 1/8th"
- 3 stalks celery (about 1 cup)thinly sliced
- 6 fresh thyme, leaves stripped from stems (to do this, simply hold the top of the stem with one hand and use the thumb and index finger of your other hand to pinch and slide down the stem)
- 2 cloves garlic, peeled and chopped
- 8 cups Homemade broth
- 5 new rose potatoes, diced 1/2"
- 2 cups shredded roasted chicken
- 1 14 oz can diced tomatoes
- 1 cup fresh or frozen peas
- Sea salt and freshly ground pepper, to taste
- 1/8 teaspoon cayenne pepper (or less)
Add olive oil to large stock pot on medium heat. Add prepared onions, carrots, celery, garlic and thyme leaves. Cook, stirring frequently for 6-8 minutes or until veggies just begin to soften.
While veggies cook, shred chicken
Add broth to pot, bring to a boil. When broth is boiling add potatoes and shredded chicken, lower heat to a simmer and cook until a fork just goes into potatoes but they are still firm (6-8 minutes) Add peas and tomatoes, sea salt, pepper, and cayenne pepper, cook for three more minutes.
Taste, adjust and spices and serve!
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Post tags: main course, gluten free, dairy free, grain free