Easy Chicken and Vegetable Soup

Yield: About 2 quarts

Your rating: None (8 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use this recipe as a base, then add your favorite noodles, whole grains, dumplings, tomatoes, spices or other healthy veggies.

Ingredients

Preparation

Place the chicken, bay leaves, salt and vegetable trim into a pot and add 6 cups cold water. Bring the pot to a simmer and cook for 1 hour, scooping out any foam that rises to the top. Strain the stock and reserve.

Remove the meat from the chicken and cut into large chunks. Discard the bay leaf and vegetable trim.

Skim the fat from the chicken stock.

Place the pot back on the stove and add the oil over medium heat. Cook the onions, garlic, fennel, carrots and thyme for about 5 minutes. Pour in the stock and season with salt and pepper. Simmer for about 20 minutes or until the vegetables are tender. Add the chicken, chard or kale, and oregano. Simmer for 10 minutes more. Adjust the seasoning with additional salt and pepper if needed.

Each serving: 170 cal, 9g fat (1.5g sat), 20mg chol, 1,870mg sodium, 15g carb, 5g fiber, 11g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired October 13, 2010.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: chard, chicken, kale, soup

Comments

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picture does not match recipe

I love your recipes and often am pointing people to you. I love the image for this chicken soup, but when shopping for the ingredients I realized that the recipe is not the one for the picture. Do you have the recipe for the soup that is in the picture?

RE: picture does not match recipe

Hi Linda,

We're glad you enjoy our recipes!

While we strive to use photos that offer the closest visual appearance to PCC foods and recipes, exact matches are not always available.

Our recipe for Super Simple Old-fashioned Chicken Soup is a great base — it easily can be adapted to your taste and made with any combination of fresh or frozen vegetables. If you're looking to make a soup that resembles the one pictured, we recommend adding chopped, fresh vegetables (such as green beans, peas and potatoes) to the pot when the onions, garlic, fennel and carrots are incorporated. Or, you may add a blend of frozen mixed vegetables to the pot when the chicken and chard is incorporated. You then can add chopped cilantro just before serving.

I hope this helps!

Happy cooking,
Lydia Cox
PCC Creative Writer

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