Chicken Vegetable Soup

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READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken in large stockpot.
  • Add 8 cups water.
  • Bring to a boil over high heat.
  • Reduce heat to a simmer.
  • Cover and cook for 30 minutes, or until chicken is cooked through.
  • Remove chicken from broth; set aside to cool.
  • Strain broth and reserve.
  • Return stockpot to heat.
  • Add olive oil.
  • Add garlic and onion and cook over medium heat for 6-7 minutes, or until translucent.
  • Add carrots and celery and cook for 2 minutes.
  • Add tomatoes, Worcestershire sauce, tomato paste, seasoned salt and Creole seasoning, stirring well to combine.
  • Add chicken stock and reserved chicken broth.
  • Stir well.
  • Add potatoes and bring soup to a boil over medium-high heat.
  • Cook until potatoes are fork tender.
  • While potatoes are cooking, remove chicken from bone, shredding into bite-size pieces.
  • Add chicken to soup.
  • Add peas to soup and simmer for 3 minutes.
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