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Soup for Supper!

As the days turn cooler, I find myself spending more time in the kitchen and one of my favorite things to cook is soup.  While soup tends to be seen as a first course on many menus, I prefer to make it my entree and build my meal around it.

Soup is an easy way to add more vegetables to your family’s day and it’s quite economical.  One pot of soup will make a full meal for my family of four with enough left over so that I can freeze a few servings for future use.  I also like to use produce that’s in season or add frozen vegetables to make it even more budget-friendly.  I typically serve it with some warm bread and a side salad for a really easy and nutritious dinner.

Fruits & Veggies–More Matters has a variety of healthy soup recipes, which I encourage you to try.  I’ll share my own standard chicken vegetable soup recipe, which is what I make most frequently, always mixing up the ingredients each time.  Having said that, realize that my recipe is very flexible–please add what veggies you and your family enjoy and don’t feel you have to stick to what I use.  Let me know what you think and please share any ideas for soups you enjoy by commenting on this blog.

Chicken Vegetable Soup

1 pound split chicken breasts (bone in and skin on)
1 cup chopped fresh carrots
1 cup chopped fresh celery
1 cup chopped fresh onion
2 tablespoons minced fresh parsley
1 8 oz. can diced tomatoes (I like to use the kind with roasted garlic and Italian seasonings)
Other veggies (frozen peas, diced zucchini, drained/rinsed, canned garbanzo beans, frozen mixed vegetables*)
Dried egg noodles (for a large pot of soup I tend to use about half a bag)

  • Place chicken in a large pot with carrots, celery and onion.  Cover with water and bring to a boil.
  • Reduce heat and let simmer one hour.
  • Remove chicken from pot and place in a bowl to cool.  Add canned tomatoes and any other vegetables you like to the soup.  Bring back to a boil.
  • Add egg noodles to boiling soup and reduce heat to simmer.
  • While noodles are cooking, chop cooked chicken into bite sized pieces.  Discard skin and bones.
  • Add chicken and parsley to soup when noodles are almost done cooking, salt and pepper to taste and let simmer another few minutes.

*Note that the more veggies you add, the heartier the soup will be.

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  1. Crock Pot Bean Soup 1 bag mixed beans, rinsed2 leeks, pphoced3 – 4 carrots, cut into coins4 – 5 stalks of celery, pphocedveggie broth or water and 2-3 bullion cubes1 tbsp Herbs de Provencegreens, pphoced. optionallemon, salt, and pepper to tasteHere’s how to make bean soup when you’re pressed for time. It takes about 15 – 20 minutes to prepare the night before, 5 minutes the morning of, and it’s pretty much ready to go when you’re back from work.The night before: To the crock pot, add the pphoced veggies and rinsed beans. Cover with water an inch over the veggies and beans. Store in the fridge.Morning of: Pour off the water from the beans and veggies. Fill with fresh water and bullion cubes or broth to bd inch over the beans. Add the Herbs de Provence. Plug in the crock pot and turn on low. Will need to cook for 10 hours on low. Less if you do a combination of low and high.

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