Garden Soup With Chicken
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
10-12
ingredients
- 1 lb chicken
- 1 cup celery, diced very small
- 1 cup onion, diced very small
- 1 cup green pepper, diced very small
- 2 tablespoons butter
- 2 cups new potatoes, quartered
- 2 cups carrots, peeled and chopped
- 1 cup lima beans (fresh are best)
- 1 cup raw green beans, in 1 inch pieces
- 2 tablespoons tomato paste
- 4 -5 cups chicken broth
- bay leaf
- salt and pepper
- garlic
- oregano
directions
- Dice chicken into spoon sized pieces.
- Melt a little of the butter in a large enameled pot.
- Season chicken and brown in pan over medium heat until golden.
- Remove chicken to a bowl and add onion, celery, pepper, butter and a splash of broth to pot.
- Scrape the bottom of the pot to get up the brownings from the chicken.
- Sweat the veggies until golden and very soft, the broth will evaporate completely.
- Add the rest of the veggies and return chicken to the pot.
- Dilute the tomato paste with some broth and pour into the pot.
- Add seasonings and enough broth to just cover veggies and chicken.
- Bring to a boil and turn heat down.
- Simmer until potatoes and beans are fork tender.
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Reviews
-
This was delicious, though I must say I made a number of changes. I used 1/2 lb boneless skinless chicken thighs and, with all the veggies, needed at LEAST 7-8 cups of water/broth to make this a soup. I replaced the green peppers with shredded cabbage I already had on hand, and was very generous with garlic. I also used some parsnip in place of some of the carrots. Finally, I used green peas instead of limas because I had them on hand and DS can eat them. Overall this was a delicious soup, and one that we will certainly make a gain. Thanks for posting! Made for My 3 Chefs.
Tweaks
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This was delicious, though I must say I made a number of changes. I used 1/2 lb boneless skinless chicken thighs and, with all the veggies, needed at LEAST 7-8 cups of water/broth to make this a soup. I replaced the green peppers with shredded cabbage I already had on hand, and was very generous with garlic. I also used some parsnip in place of some of the carrots. Finally, I used green peas instead of limas because I had them on hand and DS can eat them. Overall this was a delicious soup, and one that we will certainly make a gain. Thanks for posting! Made for My 3 Chefs.
RECIPE SUBMITTED BY
KookieMomster
United States
I live in the northeastern US
I am a stay at home mom. My kids are 11, 9, 3.5, and 1.5 My hubby is back from his 3 month internship in MA. We all went to see Boston, for some reason the people of MA don't feel the need to post rout markers on their highways. I am accustomed to knowing every 10th of a mile what highway I am on and where on it I am. Thank goodness for audio books, but if I ever have to listen to Charlie and the Chocolate factory again I may do Eric Idle some form of spam induced harm. (Just kidding don't turn me in to the men in white coats yet.)
I used to say that I have too many favorite cook books to list, but now I will have to say that Recipezaar is my favorite cookbook. We have implemented a rule at the book store, we cannot buy another cook book until we make at least one thing from the last one we bought.
I would love to move somewhere truly interesting, or at least to travel.
Don't get me started on my pet peeves. I have removed them because they were too grouchy, I really am a happy person so lets just say I think people need to think more, have more self respect, more respect and responsibility to others and to dress and behave like civilized people should. Also if you live in a big city, please let people merge on the highway.