A hearty meal, chock full of healthy vegetables and chicken, with just enough herbs to give it an awesome taste.

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As some of you know, Grant and I are looking into opportunities to feed the homeless, and help them to break the cycle of being homeless.  One of our ideas was to have a soup kitchen, or drop-in coffee shop, where we can work with people, develop relationships with them and give them some skills.  I’m definitely not the best cook in the world (by a long shot!), but most of what I make I get good comments about so I think I can help others with some basic cooking techniques.

Soup is fantastic – if you make it too thick, you can call it a casserole, if you make it too think, it’s a broth.  And you can chuck in as many vegetables and other healthy ingredients you want.  And it’s hearty, especially useful for the winter months.  And so this soup was born.

Last week I posted my taco soup recipe (see here) and that was a great success with all recipients.  I wanted to have another soup recipe in my arsenal, so thought I’d reinvent a soup/casserole that we used to have on a regular basis in Chile – cazuela de ave.  I think that literally translates into casserole of bird (or chicken casserole!).  We used to get a packet mix, chuck all the ingredients into our pressure cooker and within 30 mins we’d have a wonderful hot and healthy meal.  

But the packet mix had gluten … so I had to come up with a combination of herbs and spices that still tasted good all on my own.  Here it is – I used our slow cooker to make this in, but am pretty confident a big stockpot will also do the job.

And as always, substitute whatever veggies you have in the pantry or fridge, whatever herbs and spices you wish, add as much or as little extra water to achieve YOUR preferred consistency.  And feel free to add in pasta, rice or lentils if you wish.  I’d love to hear how you went!

Chicken vegetable soup
Serves 10
Print
Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
398 calories
18 g
157 g
8 g
60 g
2 g
361 g
274 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
361g
Servings
10
Amount Per Serving
Calories 398
Calories from Fat 72
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 157mg
52%
Sodium 274mg
11%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
10%
Sugars 3g
Protein 60g
Vitamin A
76%
Vitamin C
28%
Calcium
7%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 lbs chicken breasts or thighs
  2. 1 onion
  3. 3 stalks celery
  4. 2 rashers bacon
  5. 3 large carrots
  6. 3 potatoes, cut into chunks
  7. 1 cup chopped broccoli
  8. 1 cup chopped zucchini
  9. 2 cups chicken stock
  10. 1 tbs ground marjoram
  11. 1 tbs ground thyme
  12. 1 tbs rosemary
Instructions
  1. Remove any skin from the chicken and set aside. For thighs, you can either cook with the bone in, or remove the bones prior.
  2. Chop the vegetables into the sizes and shapes you desire.
  3. In a large frying pan, saute the onion, celery and bacon until the onion softens.
  4. Add all vegetables, herbs and chicken stock to a slow-cooker and mix together.
  5. Lay chicken on top of vegetables.
  6. Slow cook for 4 hours.
  7. After 4 hours, remove the slow cooker lid and stir. The chicken should break easily and mix in with the rest of the vegetables.
Notes
  1. Serve with fresh bread, garlic bread, or any other side dish of choice.
beta
calories
398
fat
8g
protein
60g
carbs
18g
more
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chicken-vegetable-soup