One-pot meals are one of my favourite meals to make and soups are definitely a one-pot meal!
My family enjoys soups year round – on cooler, rainy summer days, crisp fall days or freezing cold winter days. It’s a great way to feed many hungry tummies and soups are always delicious the next day!
This Chicken Vegetable Soup is a great way to use up leftover cooked chicken or a store-bought rotisserie chicken and a perfect way to use up veggies that are past their prime!
You can add your favorite vegetables to this soup like green beans, parsnips, celery and so on! It really is versatile. This soup freezes well and is delicious the next day! You can also leave out the chicken if you would like a simple vegetable soup or substitute the chicken for other meat like beef.
Let’s get cooking!
Chicken Vegetable Soup
1 onion, diced
2 carrots, chopped
3 potatoes, chopped
2 cups diced tomatoes
2/3 cup corn
2/3 cup peas
1 to 2 cups cooked, leftover chicken, chopped
4 cups chicken broth
4 cups water
1/2 tsp pepper
1 tsp salt
1/2 tsp dried dill or 2 tbsp fresh dill
Place onions and carrots in pot with a splash of oil. Sprinkle with salt and pepper. Saute until onions are translucent. Add remaining ingredients. Cook for 20 minutes or until veggies are cooked through. Serve with fresh bread or biscuits. Refrigerate leftovers.
Looking for a bread recipe? Try one of our favorite sourdough bread recipes: https://www.ourcityhomestead.com/sourdough-bread/
or this delicious family favorite: https://www.ourcityhomestead.com/old-fashioned-sourdough-bread/
